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Tofu noodle bowl with quick-pickled carrots
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Tofu noodle bowl with quick-pickled carrots
- Preparation time: 25 minutes
- Cooking time: 15 minutes
Serves: 4
Ingredients
4 tbsp dark soy sauce
5 tbsp Japanese rice wine vinegar
1 tbsp essential honey
1 green chilli, deseeded and finely chopped
1 garlic clove, crushed
2cm fresh root ginger, grated
280g extra firm tofu, cut into bite-sized cubes
1 large carrot, grated
235g pak choi, quartered lengthways
225g pack instant vermicelli rice noodles
2 tbsp toasted sesame oil
1 tbsp vegetable oil
4 essential salad onions, sliced
1 lime, juice of ½ and ½ cut into wedges
Method
1. Mix the soy sauce and 4 tbsp vinegar in a bowl with the honey, chilli, garlic and ginger. Stir in the tofu and leave to marinate for 20 minutes. Put the remaining 1 tbsp vinegar and carrot and a pinch of salt. Stir together and set aside to lightly pickle.
2.Meanwhile, set a steamer over a pan of boiling water and steam the pak choi with a pinch of salt for 3-5 minutes until the stems are almost tender. Use the same pan of water to cook the noodles for 3 minutes, then drain and stir through the sesame oil. Set both aside and keep warm.
3. Heat the vegetable oil in a frying pan over a high heat. Reserving the marinade, scoop the tofu into the pan and fry for 2-3 minutes on each side until golden. Add the salad onions and cook for 1 minute. Pour the marinade over the tofu and stir until golden. Add the lime juice and cook for 1 minute until bubbling and slightly thickened. Serve in bowls with the noodles, pak choi and pickled carrots, plus the lime wedges on the side for squeezing over.
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This recipe was first published in December 2018.
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