25 April 2013

Tofu and vegetable noodles

Today I'm trying out my Asian style cooking skills because I was inspired by a friend's dish. It's slightly out of my comfort zone but I think the result was fairly nice tasting. I'm not going to be very precise with the ingredient amounts (see approximately how much I used on the ingredient photos) as there needs to be a certain experimental approach for the seasoning.


Wholewheat and buckwheat noodles
Smoked tofu
Shiitake mushrooms
Sugarsnap peas
Soy sauce
Rice wine
Umami paste
Groundnut oil
Sesame oil

Chop the tofu into small bits and start frying them in the groundnut oil. The smoked tofu is a nice touch as there's no need to marinate it beforehand. Also chop the chili, shallots, garlic and ginger.

When tofu is fried so it's bouncy and firm add the chili, shallots, garlic and ginger to the pan. Fry these for a while and then chop the shiitake and add them to the pan. Add some sesame oil as well at this stage. Finally add the sugarsnap peas, cut them in half if you prefer, and add good splashes of soy sauce and rice wine until it tastes right. Then you can also add a little umami paste or miso to make the dish more savoury or just add extra soy sauce. The sugarsnap peas are done within a few minutes if you want them to be a bit crunchy.

Simultaneously boil the noodles in water. When they are soft drain and stir them in to the rest of the mix. Slice the radish as garnish. Check for seasoning and serve!

Stay hungry!

Your VegHog

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