One of the things that is great about a person who likes to cook, and is open to at least the idea
of a recipe, is that there is always some new dish to try out. This way a meal can be dictated by a vegetable in season, or items in the kitchen that need to be used, or just foods that haven't been in dietary rotation for awhile.
Zok finds this dish bland, I say the taste is subtle and good.
Zok makes up some spicy chicken pieces to add on top of his meal which he thinks 'fixes' the dish.
Importantly, this needs good, fresh Hokkien noodles.
2 tbl oil
2 tsp sesame oil
4 spring onions, chopped
2 gloves garlic, finely chopped
2 tsp finely chopped red chillies
150g (4 3/4oz) fresh firm tofu, cut into cubes
100g mushrooms (of your choice) we used Shitake
and added in some button mushrooms that needed to be used up
1 red capsicum, cut into thin strips
2 tbl water
2 tbl shoshoyu (soy sauce)
2 tbl cooking sake
2 tsp sugar
300g (9 2/3 oz) packet Hokkien noodles
Lightly fry your cubed tofu and set aside, on paper towels.
Combine your oils in a small bowl. Heat half the oil mixture in your wok, over medium high heat. Add the spring onion, and garlic and stir fry quickly (about a minute).
Add the chillies, and stir for a minute, add in your tofu and stir to coat, remove all and set aside.
Add the remaining oil to the wok, add vegetables and stir-fry until crisp.
Add water, shoshoyu, sugar and noodles to the pan- (Zok actually cooks up his noodles first when he does the tofu, and then adds them back in at the very end- I however, follow this recipe as specified).
Toss gently to coat the noodles- Cover and steam for five minutes; then toss well.
Add the tofu mixture back in and toss for 3 minutes-
Serve!
of a recipe, is that there is always some new dish to try out. This way a meal can be dictated by a vegetable in season, or items in the kitchen that need to be used, or just foods that haven't been in dietary rotation for awhile.
Zok finds this dish bland, I say the taste is subtle and good.
Zok makes up some spicy chicken pieces to add on top of his meal which he thinks 'fixes' the dish.
Importantly, this needs good, fresh Hokkien noodles.
2 tbl oil
2 tsp sesame oil
4 spring onions, chopped
2 gloves garlic, finely chopped
2 tsp finely chopped red chillies
150g (4 3/4oz) fresh firm tofu, cut into cubes
100g mushrooms (of your choice) we used Shitake
and added in some button mushrooms that needed to be used up
1 red capsicum, cut into thin strips
2 tbl water
2 tbl shoshoyu (soy sauce)
2 tbl cooking sake
2 tsp sugar
300g (9 2/3 oz) packet Hokkien noodles
Lightly fry your cubed tofu and set aside, on paper towels.
Combine your oils in a small bowl. Heat half the oil mixture in your wok, over medium high heat. Add the spring onion, and garlic and stir fry quickly (about a minute).
Add the chillies, and stir for a minute, add in your tofu and stir to coat, remove all and set aside.
Add the remaining oil to the wok, add vegetables and stir-fry until crisp.
Add water, shoshoyu, sugar and noodles to the pan- (Zok actually cooks up his noodles first when he does the tofu, and then adds them back in at the very end- I however, follow this recipe as specified).
Toss gently to coat the noodles- Cover and steam for five minutes; then toss well.
Add the tofu mixture back in and toss for 3 minutes-
Serve!
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