Crispy Tofu with Rice Noodles

Why on earth have I never tried rice noodles before?  This is the question I asked myself tonight at the dinner table.  Rice noodles are sooo much lighter than egg noodles; they complimented the vegetables, tofu and the marinade allowing the flavours to come across rather than drowning them.

The tofu was also excitingly different tonight after bring crisped up which was a change from the softness of the tofu in my red thai curry.  Pak choi is something I would recommend trying too adding a bit of variety to the every day vegetables we eat day in day out.

My final comment on this dish is that the colours in this are stunning.  It looks gorgeous on the table and it tastes amazing too.  Its quick and easy; perfect for a dinner party or even just a mid-week dinner.

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Serves 2
2 nests of rice noodles
2 pak choi heads
1 red pepper
1 bundle of spring onions
4 tsp of Chinese five-spice
2 tbsp of honey
2 tbsp of soy sauce
4 tbsp of sesame oil
200 g of tofu
Firstly the vegetables needs to be prepared: slice the red peppers and spring onions into thin strips and prepare the pak choi (*if you have never cooked pak choi see below on how to do this).  Cut the tofu into rectangular strips that are about half a centimetre thick and 3 to 4 cm long.
For the tofu:
Heat a frying pan with half the oil (2 tbsp) and fry the tofu for roughly ten minutes, turning tofu over intermittently in the frying pan to evenly cook, until it begins to crisp up.
For the dressing:
Mix the Chinese five-spice, the soy sauce, the honey and 1 tbsp of sesame oil together in a separate bowl to create your dressing.
For the veg:
Heat a wok with 1 tbsp of the sesame oil and gently cook the spring onions for a few minutes.  Once slightly softened add the pak choi stalks and the peppers.  When these have been cooked for about 4 minutes then add 3/4 of the prepared marinade and add the pak choi leaves to wilt gently.
For the rice noodles:
Cook in boiling water according to packet instructions until tender but firm!! This should be about 4 minutes.  Once cooked, drain and add to the wok with the vegetables.  Combine.
Serve with the crispy tofu on top and a drizzle of the leftover dressing.

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 *How to prepare pak choi 

Pak choi’s leaves need pulling away (like you do with a celery).  Wash each leaf individually once it has been pulled away and then chop the very end of the stalk off and cut the leaf away from the stalk, as the leaves cook like spinach and the stalk takes longer.  Chop the stalk length ways  into long thin strips and cut the leaf vertically into two and then a couple of times horizontally.

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