Tofu and almond chow mein
Stir-fried tofu, almonds, broccoli, red pepper and slippery rice noodles combined with a rich and savory Chinese sauce.

1 head broccoli—cut into small florets
1 red pepper—julienned
1 clove garlic—minced
1 tablespoon finely grated fresh ginger
1 scallion (spring onion)—thinly sliced on diagonal
7 oz (210g) firm tofu
3½ oz (100g) rice stick noodles
3 tablespoons oyster sauce
2 tablespoons Chinese soy sauce
½ teaspoon toasted sesame oil
1 teaspoon brown sugar
1 tablespoon Chinese rice wine (or dry sherry)
1 tablespoon water
2 tablespoons canola or peanut oil
3 tablespoons slivered almonds


CHOP the vegetables, mince the garlic, and finely grate the ginger.

 

CUT the tofu into small cubes.

 

PLACE the rice stick noodles in a large bowl, cover with boiling water and soak for 8 minutes. Rinse under cold water, drain, and set aside.

 

MIX together the oyster sauce, soy sauce, sesame oil, Chinese rice wine, brown sugar, and water in a small bowl.

 

HEAT a wok or large skillet over a high heat, add the oil and stir-fry the broccoli and red pepper for 4 minutes.

 

ADD the tofu and slivered almonds and stir-fry for 2 minutes.

 

ADD the ginger and garlic, and stir fry for 1 minute.

 

ADD the drained noodles and stir-fry for 1 minute.

 

ADD the sauce mixture and scallions, and toss through gently until thoroughly combined and heated through.

 

SERVE immediately.

 

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