All my family love noodles and they are getting there with tofu. Because my husband is vegetarian it really helps if I can cook meals that all can eat.
This recipe is great for us. I have been known to separately stirfry a little chicken for a couple of the growing boys, but love the days I can get them to just eat veggie too.
- 2 tbs salt-reduced soy sauce
- 2 tbs sesame oil *
- 4 tbs hoisin sauce
- 2 tbs warm water
- 4 tbs olive oil
- 2 packets Chinese tofu, sliced into triangles
- 2 carrot, peeled & cut into matchsticks
- 2 bunches broccolini, woody end removed & halved
- 3 tbs black sesame seeds
- Bring a full kettle of water to the boil. Place the Hokkien noodles in a medium bowl. Pour over the boiling water and leave for 6-8 minutes, or until softened. Drain and set aside.
- Meanwhile, heat a small saucepan over a medium-high heat, add the salt-reduced soy sauce, sesame oil, hoisin sauce and warm water. Heat through for 1-2 minutes.
- Remove the saucepan from the heat and pour half the sauce over the noodles and mix until combined. Set the other half of the sauce aside.
- Heat half the olive oil in a medium frying pan over a medium-high heat. Cook the marinated Chinese tofu for 1-2 minutes on each side, or until golden brown. Set aside on a plate.
- Heat the remaining olive oil in the same frying pan. Cook the carrot and broccolini for 4-5 minutes, or until cooked through. Sprinkle with black sesame seeds and season with salt and pepper.
- Add the cooked noodles and stir until combined with the vegetables.
- To serve, divide the stir-fry between plates and top with the Chinese tofu. Pour over the remaining sauce. Enjoy!
This recipe is adapted from a recipe created by Hello Fresh.
Keep it simple.
Keep it fresh.