Served with deep fried tofu and sweet chilli noodles
Ingredients
- 1 cup tofu
- 3 cup vegetable oil
- 4 tblsp seasoned flour
- 0.5 cup corn flour
- 2 cup vegetable broth
- 1 cup dark soy sauce
- 5 bay leaves
- 2 tblsp paprika
- 2 tblsp tandoori masala
- 2 onion
- 2 tblsp parsley
- 4 cloves garlic
- 1 tblsp each: black and white mustard seeds
- 3 pods cardamom pods
- 2 cups: homemade soba noodles
- 2 tblsp chilli flakes
- 2 tblsp honey
- 2 tblsp fresh ginger
- 1 cup pak choi
- 0.5 cup mushrooms
- 0.5 cup spring onion
- 0.5 cup leeks
- 2 tblsp fresh ginger
- handful spinach
- 1 courgette
- 1 carrot
Method
- Heat oven to gas mark 7
- Marinate pressed tofu with the following ingredients: 1 cup of dark soy sauce, 2 bay leaves, pinch of paprika, pinch of tandoori masala, pinch of ½ an onion, 1 tsp of grated fresh ginger and 2 tsp of toasted sesame oil
- Leave the tofu to marinate until near the end of the cooking session (ideally 40 mins).
- While the tofu marinates prepare vegetables for roasting. This includes the 1 onion, 3 cloves of garlic, ½ a carrot, the leeks and courgette.
- Continue to roast the ingredients with ¼ cup of toasted sesame oil. A pinch of chilli flakes, the mustard seeds alongside a ½ cup of dark soy sauce, 2 cardamom pods, 2 bay leaves, paprika and the tandoori masala. Oven preheated to gas mark 7 for 20 mins.
- Bring 1/2 broth up to boil and add mushrooms with salt and pepper and leave to simmer on a medium heat for 5-7mins while I prepare the noodles.
- Bring a pot of salted water to the boil and simmer gently after adding the noodles. To the pot add 1 bay leaf, a cardamom pod. Leave to cook for 3-4 mins.
- Remove and drain the mushrooms.
- After the noodles have become tender remove half of the water and add the honey, mushrooms, the chilli, the ginger and a pinch of parsley. Combine all ingredients well.
- Leave to marinate.
- Heat up 2½ cups of oil for frying the tofu.
- Check and remove the roasted vegetables from oven if necessary.
- Fry the tofu until golden brown.
- Start to re-heat the remainder of the vegetable broth and season to taste.
- Fry the rest of the onion for 2 mins on high heat, reduce heat and add the roasted vegetables, spring onion, the pak choi and marinated noodles.
- Stir fry in a wok for 4-5 mins on med-high heat.
- Ribbon cut half of the carrot.
- Ladle broth into a dish.
- Add the stir-fry and the tofu.
