Sticky Tofu With Noodles

Joel Feren

Ingredients:

Serves 4

  • 2tbsp. soy sauce
  • 1tsp. sweet chilli sauce
  • 2tbsp. honey
  • 1tbsp. rice wine vinegar
  • 1tbsp. water
  • 4 scoops vanilla Ensure powder
  • 1tbsp. peanut oil
  • 1tbsp. ginger, finely chopped
  • 1 medium carrot, peeled and diced
  • 1 capsicum, diced
  • 2 garlic cloves, finely chopped
  • 230g tinned bamboo shoots, rinsed and drained, sliced
  • 1 bunch broccolini, cut into thirds
  • 1 zucchini, halved and sliced
  • 500g firm tofu, cut into 1cm cubes
  • 200g rice noodles

Method:

  1. Combine soy sauce, sweet chilli sauce, honey, rice wine vinegar, water and Ensure powder and set aside.
  2. Heat oil in a wok over a medium-high heat. Add ginger and garlic and toss well for 1 minute. Add vegetables and sauce and cook for 5 minutes.
  3. Add tofu and coat well with sauce. Turn heat to a gentle simmer until sauce reduces and becomes sticky.
  4. Prepare rice noodles as per instructions on the packet and add to wok and combine well.

Serve with sesame seeds and chopped spring onions.

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