Tofu topped with chillies

Ponzu Marinated Tofu with stir fried Asian vegetables and vermicelli noodles

Christopher: ‘Today is World Meat Free day and we though we would celebrate with a vegetarian favourite and Japanese classic: Tofu. Good tofu is all about the marinade and I’ve used the ponzu sauce I had left over from yesterday’s sea bass, it has that great light citrus flavour that soaks beautifully into the tofu turning a block of flavourless mush into a sweet and citric delight.

The great thing about a good stir fry is how much goodness you can pack into it, this one is fairly veggie light but still contains at least three of your five day. Make it into a true veggie paradise by chucking in some carrot, broccoli or spinach.’

This meat free dish takes: 1 hour and 20 minutes, including marinating the tofu (Try marinading over night for extra flavour! )

Tofu topped with chillies
Tofu topped with chillies

Get it:

One block of tofu cut in small chunks

150g sugar snaps peas (one supermarket pack)

Six spring onions

Three pak choi

One red pepper cut into small strips

One clove of garlic roughly chopped

Half a supermarket pack of beansprouts

Two nests of vermicelli noodles

Two tablespoons of mirin

The juice of two limes

The juice of one orange

Ten tablespoons of soy sauce (half light and half dark)

A teaspoon of chili flakes

Four coriander leaves, roughly chopped

One tablespoon of sesame oil

One small chilli, deseeded and roughly chopped

Vegetable prep
Vegetable prep

 Make it:

1. Mix together the mirin, lime, orange, coy, chilli flakes, sesame oil and coriander. Marinate the tofu in it for at least an hour

2. In a saucepan of salted water cook the noodles till soft and leave to cool

 3. Remove the tofu from the marinade and fry in a hot frying pan or wok until browned all over. Wrap in foil and leave to one side. Keep the marinade for later

4. In the same pan sauté the peppers and garlic for a few minutes, add the pak choi, beansprouts and sugarsnap peas. Cook for 5 minutes

4. Add 3/4 of the spring onions, the noodles and the rest of the marinade sauce cook for a few minutes until steaming

5. Serve the noodles and veg topped with the tofu, the rest of spring onions and the sliced chilli

Are you a fan of Meat-Free Mondays? Did you go all out for World Meat Free day? Let us know in the comments below.

#BandBRecipes

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