Smoked Tofu & Broccoli Stir Fry
Recipe provided by Velisha Farms and production by My Market Kitchen
Serves 4
Ingredients
200g udon noodles
1 tablespoon toasted sesame oil
1 garlic cloves, finely chopped
1cm piece root ginger, peeled and finely chopped
1 shallots, finely chopped
1 red chillies, seeds removed and finely chopped
½ tablespoon cornflour
½ tablespoon rapeseed oil
100g smoked tofu, drained, rinsed in cold water and cut into 2cm
100g firm tofu, drained and cut into 2cm
50g fresh shiitake mushrooms, sliced
½ tablespoon Shaoxing rice wine
½ tablespoon dark soy sauce
75g long stem broccoli, florets sliced lengthways
1 tablespoon vegetarian mushroom sauce
1 tablespoon clear rice vinegar
½ tablespoon tamari
1 spring onions, trimmed and finely sliced on the angle
Noodle Seasoning (per bowl)
1 teaspoon dark soy sauce
1 teaspoon chilli oil
1 tablespoon tahini
1 tablespoon sweet chilli sauce
Furikake, sprinkle for garnish
method
Place the garlic, ginger, shallots and red chillies in a small food processor and blend to form a paste.
Mix the cornflour in a small bowl or cup with 2 tablespoons of water to make a slurry. Set aside until needed.
Heat a wok over a high heat until smoking and add the grapeseed oil. Once hot, add the shallot paste and cook, stirring for a few seconds until fragrant. Add both kinds of tofu and the mushrooms. Season with the rice wine and dark soy sauce and toss together well for 1–2 minutes, or until all the ingredients are coated.
Add the broccoli and cook, tossing, for 1 minute. Stir in the mushroom sauce, rice vinegar and tamari. Pour in the reserved cornflour slurry to thicken the cooking juices in the wok and toss to mix well. Let the sauce cook for 30 seconds to 1 minute to enrichen and reduce in volume a little.
Place a ladleful of the tofu, mushroom and broccoli mixture on one side of the noodles in each bowl, and top with the sliced spring onion.
For the noodle seasoning, dress each bowl of noodles by drizzling over the dark soy sauce. chilli oil, tahini and sweet chilli sauce, followed by a generous sprinkle of shichimi togarashi pepper flakes.
Serve immediately, and just before eating, mix all the ingredients well.