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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is an easy stir-fry recipe courtesy of The Complete Stir-Fry Cookbook published by Bay Books in Australia. If you don't have kecap manis, you can use soy sauce sweetened with a little soft brown sugar. Ingredients:
1 onion, chopped |
250 g firm tofu, cut into small pieces |
2 garlic cloves, crushed |
1 teaspoon fresh ginger, grated |
1 red capsicum, chopped |
125 g broccoli, cut into small florets |
1/3 cup ketjap manis |
1/3 cup peanut butter |
1/2 cup water |
2 tablespoons peanut oil (or vegetable) |
500 g hokkien noodles |
Directions:
1. Combine the tofu, garlic, ginger and 1/2 the kecap manis in a small bowl.
2. Place the peanut butter, water and remaining kecap manis in another bowl & mix well.
3. Heat the oil in a large wok. Drain the tofu and reserve the marinade.
4. Cook the tofu in 2 batches in the hot oil until well browned, then remove from wok.
5. Place the noodles in a large heatproof bowl or pan and cover with boiling water and leave for 2 minutes then drain and gently pull the noodles apart.
6. Add the vegetables to the wok and stir-fry until just tender. Add the tofu, reserved marinade and noodles.
7. Add the peanut butter mixture and toss until heated through.
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