Tofu, Spinach & Japanese Noodles
|2 largeShaoshing Rice Wine|
|2 largeChingkiang Black Rice Vinegar|
|2 largeLight Soy Sauce|
|2 cloveGarlic; or to taste|
|1 small chunkFresh Ginger; (Grated)|
|1 teaspoonChilli Oil|
|1 largeGroundnut Oil/ Pure Sesame Oil|
|2 packetsCauldron Tofu|
|3 largeChinese cabbage; (Pak Choi)|
|2 packetsStraight To Wok Thin Rice Noodles|
Tofu, Spinach & Japanese Noodles Preparation
Cut up The Tofu into small cubes and put in a large bowl. Add the Light Soy Sauce, Garlic, Ginger, Chilli Oil, Groundnut Oil, Rice Wine, Black Rice Vinegar & Sake into the bowl and cover with cling film.
Cut the Pak Choi at the stems and seperate. (Note: The Stems take longer to cook than the leaves)
Leave in the fridge overnight.
Add a small amount of groundnut oil to a heated wok and add the tofu but not the marinade. Stir fry the tofu until golden brown.
Add a small amount of the marinade to the wok and add the stems of Pak choi. Stir fry these for about 2/3 mins.
Next, add the leaves and put a lid on the wok to steam. Add some more marinade and re-cover.
Next, take the lid off and add the spinach and repeat. (Note...it doesnt take long to steam spinach so, keep a a constant eye on it!!)
Next.....add the rest of the marinade and the noodles. Stick the lid back on the wok and leave for a further 2 mins.
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Tofu, Spinach & Japanese Noodles Reviews
[I posted this recipe.]
4 years, 6 months, 6 hours, 57 minutes ago