Quick Bami (Indonesian Stir-fried noodles) with Tofu

SoFine-Tofu-a-la-minute-Asian

Boil 150 g bami noodles according to the instructions on the packet. Heat 2 tbsp oil in a wok and stir-fry 1 tray Asian Tofu à la minute (180 g) for 1 minute. Add, 1 leek, sliced in rings, along with 250 g Asian stir-fry vegetables and continue to stir-fry for a further 3 minutes. Add ½ tsp ground coriander and fry for 1 minute. Drain the noodles, mix them with the vegetables and fry for 2 minutes. Season according to taste with 1-2 tsp sambal. Pile the bami onto 2 plates and sprinkle with 2 tbsp serendung.

Ingredients: Main course 20 minuts - Serves 2 persons

  • 150 g bami noodles (or other Asian-style noodle)
  • 2 tbsp oil
  • 1 tray Asian Tofu à la minute (180 g)
  • 1 leek
  • 250 g chilled fresh Asian stir-fry vegetables
  • ½ tsp ground coriander
  • 2 tbsp sweet soy sauce
  • 1-2 tsp sambal (or other hot red pepper sauce)
  • 2 tbsp serundeng
  • (Indonesian grated coconut)

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Sweet Mushroom and Leek Stir fry with Tofu

Cut a 250 g block of plain tofu (250 g) into small cubes. Squeeze dry with kitchen paper. For the wok sauce, mix together 2 tbsp honey with 1 tbsp limejuice and 2 tbsp soy sauce. Heat 2 tbsp oil in a wok. Fry the tofu for 2 minutes until brown on all sides. Add 1 leek, sliced in rings, and 250 g sliced mushrooms and fry the vegetables for 3 minutes until al dente. Add the wok sauce and fry for 1 minute. Season the stir-fry with pepper. Tastes good with noodles or boiled rice.

Ingredients: Main course 15 minuts - Serves 2 persons

  • 1 block plain tofu (250 g)
  • 2 tbsp honey
  • 1 tbsp lime juice
  • 2 tbsp sweet soy sauce
  • 2 tbsp oil
  • 1 leek
  • 250 g mushrooms
  • pepper

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Thai- style Rice with Tofu

Boil 150 g pandan rice according to the instructions on the packet. Heat 2 tbsp oil in a wok and sauté a finely-chopped onion for 1 minute. Stir-fry 1 tray Thai Tofu à la minute for 2 minutes. Add 1 packet chilled fresh Thai stir-fry vegetables (400 g) and continue to stir-fry for 4 minutes. Stir 2-3 tsp green Thai curry paste through the mixture. Drain the rice and stir through the vegetable and tofu mixture. Fry together for a further 2 minutes. Add 1 bunch roughly chopped fresh coriander to taste and divide between 2 bowls.

Ingredients: Main course 20 minuts - Serves 2 persons

  • 150 g pandan rice
  • 2 tbsp oil
  • 1 finely-chopped onion
  • 1 tray Thai Tofu à la minute
  • 1 packet chilled fresh Thai stir-fry vegetables (400 g)
  • 2-3 tsp green Thai curry paste
  • 1 bunch roughly chopped fresh coriander
 

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Stir-fry dish with Broccoli and Cashew Nuts

Heat 2 tbsp oil in a wok at a moderate setting and stir-fry the Tofu à la minute (180 g) for 2 minutes. Spoon onto a plate. In the same wok, stir-fry 2 tsp grated ginger and 1 finely-pressed clove of garlic for 1 minute. Add 125 g broccoli rosettes and ½ chopped pepper and fry together for a few minutes until al dente. Add 1 tbsp chilli sauce and 1 tbsp soy sauce and spoon the cubes of tofu back into the wok. Add 1 spring onion, diagonally sliced, and fry for 1 minute. Before serving, spoon 2 tbsp cashew nuts through the dish and serve with a scoop of (wild) rice.

Ingredients: Main course 15 minuts - Serves 2 persons

  • 2 tbsp oil
  • 1 tray Tofu à la minute
  • 2 tsp grated ginger
  • 1 finely-pressed clove of garlic
  • 125 g broccoli
  • ½ pepper
  • 1 tbsp chilli sauce
  • 1 spring onion
  • 2 tbsp cashew nuts
  • (wild) rice
 

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