Sesame Noodles With Tofu
|Firm tofu||250 Gram, drained (May Use Cauldron)|
|Reduced salt soy sauce||4 Tablespoon (2 Tablespoon, For Serving)|
|Sesame oil||2 Tablespoon (1 Tablespoon, For Serving)|
|Green vegetables||10 Ounce (300 Gram, May Use Mange Tout And Halved Bok Choi)|
|Garlic||1 Clove (5 gm), sliced|
|Fresh root ginger||1 Inch, shredded (1 Small Knob)|
|Egg noodles/2 sheets medium dried egg noodles and follow pack instructions||300 Gram (1 Pack, Straight To Wok)|
|Sesame seeds||1 Tablespoon|
1. Cut the tofu into 12 pieces and mix with 1 tbsp of soy sauce and 1 tsp of sesame oil. Heat the remaining oil in a wok, then stir-fry the vegetables, garlic and ginger for 2 mins until the vegetables are starting to wilt. Drizzle with 2 tbsp water, then stir-fry for another min.
2. Add the noodles, sesame seeds and soy sauce from the marinated tofu, then stir-fry for 2 mins. Now add the tofu, splash over the remaining soy sauce, then cover with a lid or baking sheet. Leave for 1 min so that the tofu heats through, then gently mix into the rest of the stir-fry.
3. Lift the noodles and tofu into bowls and splash over a little more soy sauce and sesame oil to serve, if you like.