Asian Tofu with Crunchy Veg, Noodles & Hoisin Sauce

Asian Tofu with Crunchy Veg, Noodles & Hoisin Sauce

  • 2 tbs salt-reduced soy sauce
  • 2 tbs sesame oil *
  • 4 tbs hoisin sauce
  • 2 tbs warm water
  • 4 tbs olive oil
  • 2 packets Chinese tofu, sliced into triangles
  • 2 carrot, peeled & cut into matchsticks
  • 2 bunches broccolini, woody end removed & halved
  • 3 tbs black sesame seeds
  1. Bring a full kettle of water to the boil. Place the Hokkien noodles in a medium bowl. Pour over the boiling water and leave for 6-8 minutes, or until softened. Drain and set aside.
  2. Meanwhile, heat a small saucepan over a medium-high heat, add the salt-reduced soy sauce, sesame oil, hoisin sauce and warm water. Heat through for 1-2 minutes.
  3. Remove the saucepan from the heat and pour half the sauce over the noodles and mix until combined. Set the other half of the sauce aside.
  4. Heat half the olive oil in a medium frying pan over a medium-high heat. Cook the marinated Chinese tofu for 1-2 minutes on each side, or until golden brown. Set aside on a plate.
  5. Heat the remaining olive oil in the same frying pan. Cook the carrot and broccolini for 4-5 minutes, or until cooked through. Sprinkle with black sesame seeds and season with salt and pepper.
  6. Add the cooked noodles and stir until combined with the vegetables.
  7. To serve, divide the stir-fry between plates and top with the Chinese tofu. Pour over the remaining sauce. Enjoy!

Recipe by Hello Sydney Kids at http://www.hellosydneykids.com.au/asian-tofu-crunchy-veg-noodles-hoisin-sauce/

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