Dried bean curd with Chinese broccoli and noodles

Dried bean curd with Chinese broccoli and noodles

By
From
Recipes for a Great Life
Serves
2
Photographer
Greg Elms

Dried bean curd is a firm type of tofu, and is sometimes sold as tofu ‘cutlets’. It’s very tasty and an excellent source of protein for vegetarians and others who feel like a change from meat.

Ingredients

Quantity Ingredient
6 spears chinese broccoli, washed
100g chinese egg noodles
1 tablespoon vegetable oil
2 thin slices ginger, peeled
1/2 garlic clove, crushed
1/2 small red chilli, seeded and finely sliced
2 squares dried bean curd, cut into matchsticks
1 cup bean shoots, roots removed
6 cherry tomatoes
1 tablespoon low-salt soy sauce
4 spring onions, trimmed and cut into 1 cm pieces, to serve

Method

  1. Cut the Chinese broccoli on an angle into 5 cm slices. Place in a bowl and cover with boiling water. Leave for 4 minutes, then drain.
  2. Place the noodles in a bowl and cover with boiling water. Leave for 3 minutes, then drain.
  3. Heat a wok over a medium–high heat. When hot, add the oil. Add the ginger, garlic and chilli and stir-fry for a few seconds over a high heat. Add the bean curd to the wok and stir-fry for 1 minute. Add the Chinese broccoli and stir-fry for 1 minute. Add bean shoots and cherry tomatoes and stir-fry for 30 seconds. Finally, add the drained noodles and the soy sauce and stir until well combined.
  4. When the noodles have warmed through, tip everything onto a serving platter, scatter on the spring onions and serve straight away.
Tags:
Gabriel
Gate
Recipes for a Great life
health
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