tofu shiitake egg noodles

Preparation time 20 minutes Cooking time 15 minutes low-calorie cooking spray 400g firm tofu, drained and cut into 1.5 cm (3/4inch)cubes 4 tablespoons oyster sauce 2 tablespoons dark soy sauce 1 tablespoon cornflour, mixed to a paste with 2 tablespoons cold water 2 tablespoons Shaoxing rice wine 200 ml vegetable stock 2 teaspoons grated fresh root ginge 6 spring onions, diagonally sliced into1.5cm(3/4inch)lengths, plus extra to garnish 1 red chilli, finely chopped 1/2 red pepper, deseeded and cut into thick strips 1/2 yellow pepper, deseeded and cut into thick strips 200g shiitake mushrooms, trimmed and thickly sliced 400g fresh egg noodles, cooked according to the packet instructions Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the tofu and stir-fry for about 3-4 minutes until golden. Remove and drain on kitchen paper.

Mix together the oyster sauce, soy sauce cornflour paste, rice wine and stock in a small bowl until smooth.

Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a high heat. Add the ginger, spring onions, chilli, peppers and mushrooms and stir-fry for 3-4 minutes. Add the sauce mixture and bring to the boil, stirring constantly. Reduce the heat, return the tofu to the pan and sim-mer gently, stirring occaisonally, for 2-3 minutes.

Add the cooked noodles and toss together for about 1-2 minutes until piping hot. Serve in warmed bowls, garnished with sliced spring onion.

For shiitake spring onion stir-fry, spray a large nonstick wok or frying pan with low-calorie cook-ing spray and heat over high heat.add400g(13oz)trimmed and thickly sliced shiitake mushrooms and stir-fry for about 4-5 minutes until softened. Stir in 2 teaspoons each of finely grated fresh root ginger and garlic, 8 thickly sliced spring onions, 4 tablespoons hoisin sauce and water and bring to the boil. Mix 1 tablespoon cornflour to a paste with 3 tablespoons cold water, add to the pan and cook, stirring constantly, for about 2-3 minutes until the mixture has thickened. Remove from the heat and serve with steamed rice.

qingquang

See author's posts