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Thai Noodles And Vegetables With Tofu

Diet.Chef's picture
Ingredients
  Firm tofu 8 Ounce (225 Gram)
  Soy sauce 2 Tablespoon
  Lime rind 1 Teaspoon, grated (Of 1 Lime)
  Lemon grass stalks 2
  Red chili 1
  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)
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Thai
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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