Tofu in Broccoli Cream with Spicy Noodles

 

Tofu in Broccoli Cream with Spicy Noodles

 

5  block of tofu, cut in the middle lengthwise

1 ½  cup broccoli florets

½ cup shiitake mushroom

2-3 cloves garlic, finely chopped

1 small sixe red onion, finely chopped

4 cups vegetable stock

Small size yellow ginger, crushed

Sea salt

1 tsp. flour

2 medium size red bell pepper, finely shopped

Vegetable oil

200 gms. Enrich flour noodles

Chili flakes

 

  1. In a small casserole, boil tofu block, broccoli florets and shiitake mushroom for 8-10 minutes. Drain veggies separating tofu. Using paper towel, drain tofu for 20minutes. Boiling tofu before frying makes it firmer to bite.
  2. In a frying pan, add 6 tbsp. vegetable oil and fry tofu until golden then set aside.
  3. Using a blender, blend broccoli florets and shiitake mushroom with 2 cups of vegetable stock. Set aside.
  4. Boil 200 gms. noodles, add small amount of oil and salt to taste. Drain, add chili flakes and set aside.
  5. Bring out pan and warm 3 tbsp. vegetable oil and sauté garlic, yellow ginger and red onion for 5 minutes. Add bell pepper and sauté for another 5 minutes. Add tofu block, 2 cups vegetable stock and broccoli mixture. Add sea salt to taste and simmer for 10 minutes. Add dissolved flour and simmer for another 5 minutes or until broccoli cream becomes thick.
  6. On a large plate, arrange tofu block and spicy noodles. Top with broccoli cream and garnish with red bell pepper and shiitake mushroom.

 

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