Thai Noodles and Vegetables with Tofu
|Firm tofu||8 Ounce (225 Gram)|
|Soy sauce||2 Tablespoon|
|Lime rind||1 Teaspoon, grated (Of 1 Lime)|
|Lemon grass stalks||2|
|Vegetable stock||1 3⁄4 Pint (1 Liter)|
|Fresh root ginger slice||2 , peeled|
|Garlic||2 Clove (10 gm), peeled|
|Dried egg thread noodles||6 Ounce (175 Gram)|
|Shiitake mushrooms/Button mushrooms||4 Ounce, sliced if large (125 Gram)|
|Carrots||2 , peeled and cut into matchsticks|
|Mange-tout||4 Ounce (125 Gram)|
|Bok choy/Other chinese leaf||4 Ounce (125 Gram)|
|Freshly chopped coriander||1 Tablespoon|
|Coriander sprigs||6 (To Garnish)|
|Freshly ground black pepper||To Taste|
1. Drain the tofu well and cut into cubes. Put into a shallow dish with the soy sauce and lime rind. Stir well to coat and leave to marinate for 30 minutes.
2. Meanwhile, put the lemon grass and chilli on a chopping board and bruise with the side of a large knife, ensuring the blade is pointing away from you. Put the vegetable stock in a large saucepan and add the lemon grass, chilli, ginger, garlic, and coriander. Bring to the boil, cover and simmer gently for 20 minutes.
3. Strain the stock into a clean pan. Return to the boil and add the noodles, tofu and its marinade and the mushrooms. Simmer gently for 4 minutes.
4. Add the carrots, mangetout, bok choy, coriander and simmer for a further 3-4 minutes until the vegetables are just tender. Season to taste with salt and pepper. Garnish with coriander sprigs. Serve immediately.