Tofu Vegetable Stir-Fry

Ingredients
For the Tofu Marinade
195g extra-firm tofu
2 teaspoons dark soy sauce
2 cm piece ginger, finely chopped
1 garlic clove, finely chopped
2 tablespoons lemon or lime juice
1 teaspoon sesame oil
For the Stir-Fried Noodles
85g vermicelli rice noodle
3 teaspoons vegetable oil
1 spring onion, trimmed and thinly sliced
1 garlic clove, finely chopped
1/2 red chilli, deseeded and finely chopped
2 cm piece ginger, peeled and finely chopped
100g pak choi/ brede tom pouce
50g fresh bean sprouts
1 large red pepper, sliced
1 carrot, sliced
50g corn kernels, drained
1 teaspoon dark soy sauce
Juice of 1/2 lime, freshly squeezed
1 tablespoon finely chopped coriander
Method
- Drain the tofu by placing on several sheets of kitchen paper on a plate, with several more on top.
- Put a heavy weight on top of the tofu and leave it for at least 15 minutes. Cut the tofu into cubes.
- Make the marinade by mixing together remaining ingredients. Put the tofu cubes in small bowl.
- Add marinade, cover and leave for 30 to 60 minutes. Cook noodles as per package instructions.
- Drain and sit them in a bowl of cold water. Heat a non-stick frying pan and add the tofu cubes.
- Fry tofu cubes till hot and crispy. Before removing tofu from pan, add any remaining marinade.
- Let it sizzle for 10 seconds. Place the cooked tofu on a warm plate; cover with foil to keep warm.
- In a frying pan or wok, heat oil over high heat. Add the spring onion, garlic, red chilli and ginger.
- Stir constantly for about 1 minute, then add bean sprouts, pak choi, peppers, carrots and corn kernels.
- Stir for another 1 to 2 minutes, then add the cooked noodles. Toss well, then add the soy sauce.
- Add lime juice and mix until well combined. Remove from the heat and divide between 2 bowls.
- Top each bowl with tofu and drizzle over any juices. Sprinkle with the coriander before serving.
Source: inspiredtobake.wordpress.com