The flavour in this tofu is simply divine with just the right amount of heat from the cayenne. For the stir-fry itself I kept it simple with some soy sauce and vegan oyster sauce and as well as the pak choi from last time I also added some broccoli and sugar snap peas (to keep the green theme going!) then added some toasted almonds for another texture and flavour dimension. I only used these wide udon noodles instead of the rice noodles as I picked some up the other day and had to try them - they are brilliant!
Altogether I loved this dish, a very well balanced and satisfying meal with 304mg of calcium (depending on the tofu you use) as calcium set tofu, pak choi, broccoli and almonds are all great sources, that's more than a large glass of milk and from much healthier sources too :-)
Recipe serves 2.
Spicy Ginger Tofu with Greens, Almonds and Udon Noodles
125g firm or extra firm tofu
Marinade: (note - this makes extra)
2 Tbsp olive oil
2 Tbsp toasted sesame oil
2 Tbsp finely chopped fresh ginger
1 Tbsp caster sugar
3/4 tsp cayenne
1 Tbsp fresh lemon juice
4 Tbsp rice vinegar
1/3 cup soy sauce
zest of 1 lemon
Stir-fry:
125g wide udon noodles
125g broccoli cut into florets
125g pak choi, keep whole if small, separate the stalks from the leaf if too big and slice both.
125g sugar snap peas, halved if big left whole if small
25g blanched almonds
1/2 Tbsp peanut oil
1 Tbsp soy sauce
1 Tbsp vegan oyster sauce
2 cloves garlic, minced
2 tsp cornstarch
4 tsp water
spring onions to garnish
First make the marinade by whisking everything together. Cut the tofu into 1/2" pieces, I like triangles as it's easy to cut even that way. Wrap them up in paper towels and press out as much water as you can, replacing the paper towels when they get too wet. Place the tofu in a shallow bowl and pour over the marinade. Leave for 15 minutes, flipping the tofu once. I have left this for 1/2 an hour when using extra firm tofu but any longer and it'll get too salty.
Boil the noodles according to package instructions, rinse and run under cold water and set aside.
In a large wok, add some water and bring to the boil. Add the broccoli florets and boil for just a few minutes, I do this so as I don't like my broccoli too raw in my stir fry's. Drain, run under cold water and set aside. Dry the wok then return to the heat and add the almonds, fry until they are slightly golden brown then transfer to a bowl.
Heat up a non-stick frying pan and add the tofu pieces. There is no need to add oil as it is in the marinade. Fry until deeply golden brown then flip and fry until the other side is deeply golden brown. Turn the heat down slightly now and add a small teaspoon of the marinade over each piece of tofu. Let it sizzle away until you have a glossy, slightly caramelized look to the tofu.
Meanwhile, heat up the peanut oil in the wok and add the pak choi and sugar snap peas, fry on high heat until the pak choi wilts and the sugar snap peas are cooked, make sure everything is still bright green though. Now add the broccoli and almonds and fry for a minute or so then add the noodles and fry for another minute. Mix together the soy and oyster sauce with the garlic and pour this over, fry for a couple of minutes then mix together the cornstarch and water and add this. Fry until it thickens slightly and everything is lightly coated.
Transfer the stir fry to a couple dishes then top them with the tofu and a scattering of chopped spring onion and serve immediately.
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Source: Marinade slightly adapted from Heidi Swanson's Otsu Dressing.
As much as I love that tofu, this dish is always very good without - recommended by my tofu hating husband and boy who would find the tofu too spicy :-)
Nutritional Information: based on 1 serving with tofu
Calories: 466
Protein: 22.5g
Fibre: 7.4g
Carbs: 55.5g
Sugar: 11.4g
Fat: 19g
Sat Fat: 2.2g
Sodium: 1069mg
Calcium: 304mg
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