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

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