Recipe Cuisine: Chinese
Theme: Meat-Free Marvels
Stir fry tofu and veggies in plum sauce
By: Delia Richardson
Ingredients
- 2tsps crushed garlic
- 2 tablespoons ginger
- 2-3 tablespoons peanut oil
- 4 cups diced veggies - broccoli, carrots, beans, capsicum, baby corn
- Marinated tofu - marinated in ginger and sesame
- 1 bunch Gai lan
- 1/2 bunch spring onions
- Hakubaku udon noodles
Product used in recipe
- HAKUBAKU - ORGANIC UDON NOODLES
- LEE KUM KEE - PLUM SAUCE
Method
- Put oil in wok and heat gently. Add in ginger and garlic and stir for 30 seconds to 1 minute.
- Add in vegetables and stir quickly on high heat.
- Put noodles in boiling water for 8 minutes
- Add in the wok the cubed tofu and Gai lan
- Add in the chopped spring onions
- Mix together plum sauce and soy sauce - roughly 1/2 cup plum sauce and 3-4 tablespoons of soy sauce or soy sauce equivalent. Pour over and mix in ingredients in wok.
- Drain noodles and either mix into wok with veggies and tofu or place noodles into bowls and place stir fry on top
