Veg Chow Mein and Sweet Sour Tofu
Knife, chopping board, pestle and mortar, wok, saucepan, small oven dish
For the sweet and sour tofu:
Drain out liquid from tofu by adding pressure, whilst covering with kitchen paper.
Coat the tofu with cornflour (shaken in a plastic/ zip lock bag works well).
Shallow fry for a few minutes in olive or coconut oil until crispy, then drain on paper/ kitchen towel.
Chop pepper into cubes, and fry in a little oil until softened.
Combine dressing ingredients together in a jug, then pour into a hot pan, bring to simmer allowing it to thicken slightly.
Return the tofu and peppers to the pan to conbine with sauce, then set aside.
For the chow mein:
Combine sauce ingredients together in a jug
Prepare the veg by slicing into thin strips of similar size (1.5 inch)
Bring a wok to high heat, add 1 tbsp coconut/ olive oil, then add the root and stem vegetables, keep stiring to cook evenly.
Add the green leafy veg, stir again for 1 minute.
Add the cooked noodles, stir again for 1 minute.
Make a space at the base of the wok, add the sauce nd allow to heat and thicken slightly, before stiring in to the noodle veg mix.
Remove from heat and serve immediately, with a sprinkle of fresh herbs like coriander or mint if you wish.
200g egg noodles (cooked)
2 handfuls leafy greens (kale/chard/spinach/cabbage)
150g all or mix of:
broccoli, carrot, baby corn, chilli
100g nuts (peanuts/ cashews)
For the sauce:
3 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp sesame oil
2 cloves garlic
20ml apple juice
1 tsp cornflour
Sweet and Sour Tofu
200g firm Tofu
1 tbsp cornflour
1 red pepper
fresh coriander (optional)
for the sauce:
1 tbsp tomato puree
1/2 tbsp vinegar (cider/wine)
1 tsp soy sauce
2 tbsp maple syrup
1 tsp cornflour