Chili, Ginger, & Soy Tofu on Wholemeal Noodles with Stir-fried Vegetables
Ingredients
250g Extra-firm tofu cut into bite-size chunks
1/2 cup Dark soy sauce
1/2 cup Light soy sauce
1/2 cup rice vinegar
1/2 cup Shaoxing Rice Wine
1 Red chili chopped finely
1/2 thumb Ginger
2 cloves Garlic
1 1/2 teaspoon five spice powder
2 tablespoon Cornflower
1 teaspoon Salt
1/2 teaspoon Fresh ground black pepper
Sunflower oil
Stir-fry vegetables to serve
Noodles to serve
Equipment
A large bowl
A wok
Steps
Combine the light and dark soy sauce, rice wine vinegar, rice wine, chilli, ginger, garlic, five-spice, cornflower, salt and pepper in a bowl to make the cooking sauce.
Heat a little oil in the wok.
Add the tofu to the wok and cook for a few minutes until the tofu starts to crisp on the outside.
Meanwhile start preparing the noodles.
Add the sauce and a little more oil to the wok and cook for another 5 to 10 minutes.
Add the vegetables to the wok for the last few minutes and cook until the tofu and vegetables are cooked through.
When all is cooked, divide the noodles onto two dished plates followed by the vegetables and tuna.
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