Singapore Noodles and Crispy Tofu

Noodle dishes are some of my favourites to make. They are the dinner option I go for when my brain can’t be bothered to work too hard or when I want something I know tastes great, doesn’t require a lot of effort but will still fill me up.

I really like Singapore noodles and I found a pack of these babies in Sainsbury’s for around £1.25. They come marinated in a Singapore dressing and are super easy to use – just add them to your pan for a few minutes and voila!

For this dish I have used certain vegetables that I like but when it comes to cooking a stir fry there aren’t any set rules. You can use whatever vegetables you like really, just chuck everything into a pan and sizzle away. I am a big fan of pak choi, which is a leafy Chinese cabbage and is so great in stir-fries. You can pick up this green in most of your local supermarkets.

Whilst veggie stir-fries are great on their own, sometimes I like to add some tofu or tempeh just to bulk the meal out if I am particularly hungry (which is pretty much every time I eat). This crispy tofu was one of the best versions of this dish I have made thus far on my cooking adventures and it was super simple to make.

This was such a delicious meal and so easy, I will definitely be doing this again soon!

INGREDIENTS:

• Broccoli

• Pak Choi

• Red Bell Pepper

• Chickpeas

• Green Beans

• Shallots

• Fresh Coriander

• Extra Firm Tofu

• Singapore Style Noodles

• Soy Sauce

• Fresh Chilli

• Fresh Garlic

• Fresh Ginger

• Fresh Lime

• Fresh Coriander

FOR THE TOFU MARINADE:

• Soy Sauce

• Fresh Coriander

• Lime

• Maple Syrup

• Sesame Seeds

MEHOD:

Put a little oil in a wok and heat for a few mins. Finely chop your shallots and add them to the pan. Cook on medium heat for a few mins.

Add in your vegetables in order of whichever takes the longest first. In my case, I added the broccoli and green beans in and then after a few minutes followed with the red pepper, pak choi and chickpeas.

Grate an inch thick block of fresh ginger straight into the pan along with a finely chopped red chilli and three crushed cloves of garlic.

After 5 minutes add 3 tbsp of soy sauce, the juice of half a lime and a large bunch of fresh coriander. Cook on medium heat for a further 8 or so minutes until your veg is all cooked. I prefer not to let my vegetables over cook as I like them with a bit of a crunch but it is entirely up to you.

Add your noodles to the pan, straight from the pack and mix them in with the vegetables. They should only need a few minutes on the heat before they are ready to inhale. I mean, eat.

That is the very easy veggie stir fry DONE.

Now for the CRISPY TOFU:

Has anyone ever wondered what Tofu actually is? Well if you have… (If you haven’t and you just want to know how to cook this crispy goodness please scroll down.)

Tofu is that odd looking food that has been a popular, staple food in Asia for 2,000 years. It is made by hardening soy milk, then pressing it into a solid block and cooling it.

Tofu is popular because of its amazing nutritional benefits, as well as its versatility. This white, soft block is high in protein, low in cost and really easy to use once you get the hang of it. Whilst Tofu is a little bland on its own, it easily absorbs sauces and marinades.

When cooking with tofu there are a few key things to know.

Tofu has a high water content so it is wise to remove excess liquid to avoid diluting flavours.

The way to do this is by further pressing the tofu. The easiest method for doing this is by placing the tofu block between a dishtowel or paper towels and putting a heavy weight with a flat surface on top. I literally put a big book and then some weights from my dumbbell on there. I usually leave this for about 15-20 mins.

I don’t tend to marinate tofu because, unless it has sat in a sauce for a VERY long time it doesn’t usually taste as flavoursome as I would like.

This is how I cook it:

1) After the tofu has been pressed, slice it into cubes or slices, however you prefer.

2) Heat some oil in a griddle pan and when the oil is hot (but not smoking!) add the thin, tofu strips.

3) Let this cook for 5 mins on one side, and then flip it over and cook for another 5 on the other side.

4) Add the sauce you are using (see list of ingredients for tofu marinade above) to the pan and turn the heat down low. Put the lid on and let the tofu cook on this low heat for 10 mins.

5) Flip over and cook for a further 10 mins on a low heat. Make sure to check that it isn’t burning (some hobs are hotter than others!) It should go golden.

5) Serve and enjoy!