Friday, 21 August 2009
Pointed Cabbage and Soba Noodle Stir Fry with Tofu
It turned out very nice, if not a little bland - I think this was down to large and therefore quite mild chillies, but will certainly make again whenever I have some cabbage in the house. You can use any type of cabbage, I bought pointed as that's all that was available at the time, and found it very nice.
Serves 1: (generously)
75g dry soba noodles
3/4 tsp toasted sesame oil
3/4 Tbsp peanut oil
1 clove garlic, finely chopped
1 tsp ginger, finely chopped
80g mushrooms, sliced (I just used regular, use 4 shiitake if you have)
100g pointed cabbage, sliced thinly
1 Tbsp soy sauce
1/2 Tbsp sweet soy sauce
1/2 red chilli, sliced
1/4 Tbsp toasted sesame seeds
50g pressed tofu, cut into whatever size you like
1/4 Tbsp rice vinegar
1 spring onion, finely chopped
Mix the soy sauce, sweet soy sauce and rice vinegar. Marinate the tofu for about 15 minutes. Remove to a plate and save the marinade. Cook the noodles according to package instructions then run under cold water till cool and toss in the sesame oil. Set aside.
Heat the oil and fry the ginger, garlic and chilli until lightly coloured at the edges. Add mushrooms and a pinch of salt and pepper. Cook on high heat for 2 minutes until soft and wilting. Add cabbage and a splash of water. Toss well then cover and steam for a few minutes until cabbage wilts. Add the noodles, marinade and tofu and stir fry until noodles are heated through and it all comes together, stir in spring onion and serve.
Source: here .