Name: Vegetable and tofu stir-fry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram fresh rice noodles; 1 tablespoon peanut oil; 1 brown onion, sliced thickly; 2 clove garlic, crushed; 1 teaspoon chinese five-spice powder; 200 gram button mushrooms, halved; 200 gram swiss brown mushrooms, halved; 1/4 cup (60ml) soy sauce; 1 cup (250ml) vegetable stock; 1/4 cup (60ml) water; 300 gram baby buk choy, chopped coarsely; 300 gram choy sum, chopped coarsely; 4 green onions, chopped coarsely; 250 gram fresh firm tofu, cut into 2cm (¾-inch) cubes; 1 cup (80g) bean sprouts

Vegetable and tofu stir-fry

Tofu, also known as bean curd, is made from crushed soya beans. It's fairly mild flavour is enhanced by the vegetables and sauce.

Ingredients

500 gram fresh rice noodles

1 tablespoon peanut oil

1 brown onion, sliced thickly

2 clove garlic, crushed

1 teaspoon chinese five-spice powder

200 gram button mushrooms, halved

200 gram swiss brown mushrooms, halved

1/4 cup (60ml) soy sauce

1 cup (250ml) vegetable stock

1/4 cup (60ml) water

300 gram baby buk choy, chopped coarsely

300 gram choy sum, chopped coarsely

4 green onions, chopped coarsely

250 gram fresh firm tofu, cut into 2cm (¾-inch) cubes

1 cup (80g) bean sprouts

Method

1.Place noodles in a large heatproof bowl, cover with boiling water; separate with a fork, drain.

2.Heat oil in wok; stir-fry brown onion and garlic until onion softens. Add five-spice; stir-fry until fragrant. Add mushrooms; stir-fry until almost tender.

3.Add combined sauce, stock and the water to wok; bring to the boil. Add buk choy, choy sum and green onion; stir-fry until buk choy just wilts. Add tofu and noodles; stir-fry until hot. Serve stir-fry topped with sprouts.

You can use dried rice stick noodles if fresh noodles are not available. Place dried noodles in a large heatproof bowl; cover with boiling water. Stand until just tender, then drain.
Note

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