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Recipe of the month
Thai-Style Crispy Tofu & Veg over Noodles
Serves about 4 - 6
1 500g block extra firm tofu, cut into bite-sized cubes
2 tablespoons soy sauce
2 teaspoons sesame oil
4 cloves garlic- pressed through through garlic press, divided use
1/2 teaspoon freshly cracked black pepper, divided use
1/4 cup flour
1/2 cup sliced mushrooms
1 Roma tomato, chopped
1 small red bell pepper, cored and seeded, and slices into strips
1 small yellow bell pepper, cored and seeded, and sliced into strips
1 small orange bell pepper, cored and seeded, and sliced into strips
1/2 onion, halved again and sliced thinly
Sweet Chili-hoisin sauce (recipe below)
250ml brown rice pasta, cooked according to packed instructions, rinsed well and drained ( or use rice)
1/4 cup basil leaves, julienned, divided use
1/4 cup peanuts, minced
Place the cubed tofu into a large bowl, add the soy sauce, sesame oil, 2 cloves of the pressed garlic, and 1/4 teaspoon of the cracked pepper, and toss to coat; allow the tofu to marinade while you pre/slice the rest of the ingredients.
Once marinated, add the flour to the tofu cubes, and toss to coat them as evenly as possible; to crisp the tofu, place a large non stick skillet or pan onto medium - high heat, add about 2-3 tablespoons of the vegetable oil, and allow it to become hot; once hot, add the flour-coated tofu cubes in a single layer(working in two batched, if necessary), not moving them to allow them to crisp up on that side for about 2 minutes; turn them over once they're golden on that first side, and don't touch them again for another 2 minutes to allow them crisp on that side, once all sides slide onto a plate or bowl, setting them aside for a moment and keeping them warm.
Next, sauté the veggies, by placing the same large non-stick skillet or pan over medium high heat, add about 1 -2 tablespoons of the vegetable oil and once hot add the mushrooms and chopped Roma tomato, and sauté them for a 2 - 3 minutes until the mushrooms become golden, and tomato begins to soften and become juicy, set them aside for the moment.
next, drizzle just a touch more oil into the hot pan and add the sliced bell peppers and the sliced onion; leave them undisturbed for about 2 minutes, to create a nice char/caramelization on one side, and then toss them a bit allow them to char a little more, again undisturbed, for another couple of minutes; next add in the remaining 2 garlic cloves and stir, then add the crispy tofu cubes along with the sauteed mushrooms and tomatoes, Sweet Chili-Hoisin Sauce, the brown rice noodles and about half the julienned basil. Toss everything together, serve and garnish each portion with a bout 1 tablespoon of minced peanuts.
Sweet Chili-Hoisin Sauce ingredients
1/2 cup Hoisin sauce
2 tablespoons sweet chilli sauce
3 tablespoons rice vinegar
Whisk all ingredients together in a small bowl until combined, cover with plastic and refrigerate if not using immediately.
(This sauce mix is great tossed through stir fry veggies on rice)