Thai Noodles and Vegetables with Tofu Recipe
Ingredients
| 225 g / 8 oz firm tofu | ||
| Soy sauce | 2 Tablespoon | |
| Rind of 1 lime, grated | ||
| 2 lemon grass stalks | ||
| Red chilli | 1 | |
| 1 litre / 1 3/4 pint vegetable stock | ||
| Root ginger slice | 2 , peeled | |
| Garlic | 2 Clove (5gm), peeled | |
| Coriander sprig | 2 | |
| 175 g / 6 oz dried thread egg noodles | ||
| 125 g / 4 oz shiitake or button mushrooms, sliced if large | ||
| 2 carrots, peeled and cut into matchsticks | ||
| 125 g / 4 oz mangetout | ||
| 125 g / 4 oz bok choy or other Chinese leaf | ||
| Coriander | 1 Tablespoon, chopped | |
| Ground black pepper | 1 To taste | |
| Coriander sprigs, to garnish | ||
| Salt | To Taste | |
Directions
1. Drain the tofu well and cut into cubes. Put into a shallow dish with the soy sauce and lime rind. Stir well to coat and leave to marinate for 30 minutes.
2. Meanwhile, put the lemon grass and chilli on a chopping board and bruise with the side of a large knife, ensuring the blade is pointing away from you. Put the vegetable stock in a large saucepan and add the lemon grass, chilli, ginger, garlic, and coriander. Bring to the boil, cover and simmer gently for 20 minutes.
3. Strain the stock into a clean pan. Return to the boil and add the noodles, tofu and its marinade and the mushrooms. Simmer gently for 4 minutes.
4. Add the carrots, mangetout, bok choy, coriander and simmer for a further 3-4 minutes until the vegetables are just tender. Season to taste with salt and pepper. Garnish with coriander sprigs. Serve immediately.
2. Meanwhile, put the lemon grass and chilli on a chopping board and bruise with the side of a large knife, ensuring the blade is pointing away from you. Put the vegetable stock in a large saucepan and add the lemon grass, chilli, ginger, garlic, and coriander. Bring to the boil, cover and simmer gently for 20 minutes.
3. Strain the stock into a clean pan. Return to the boil and add the noodles, tofu and its marinade and the mushrooms. Simmer gently for 4 minutes.
4. Add the carrots, mangetout, bok choy, coriander and simmer for a further 3-4 minutes until the vegetables are just tender. Season to taste with salt and pepper. Garnish with coriander sprigs. Serve immediately.
Chef
