Name: Stir-fried vegetables and tofu in black bean sauce
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 450 gram hokkien noodles; 300 gram fresh firm tofu; 2 tablespoon peanut oil; 1 eggplant (300g), cut into thin strips; 1 carrot (120g), sliced thinly; 1 red capsicum (200g), sliced thinly; 230 gram can sliced water chestnuts, rinsed, drained; 1 clove garlic, crushed; 2 teaspoon grated fresh ginger; 250 gram broccolini, chopped coarsely; 500 gram choy sum, chopped coarsely; 2 tablespoon kecap manis; 1/2 cup (125ml) black bean sauce

Ingredients

450 gram hokkien noodles

300 gram fresh firm tofu

2 tablespoon peanut oil

1 eggplant (300g), cut into thin strips

1 carrot (120g), sliced thinly

1 red capsicum (200g), sliced thinly

230 gram can sliced water chestnuts, rinsed, drained

1 clove garlic, crushed

2 teaspoon grated fresh ginger

250 gram broccolini, chopped coarsely

500 gram choy sum, chopped coarsely

2 tablespoon kecap manis

1/2 cup (125ml) black bean sauce

Method

1.Place noodles in large heatproof bowl; cover with boiling water. Use fork to separate noodles; drain.

2.Drain tofu, cut into 12 pieces. Heat half of the oil in wok or large frying pan; stir-fry tofu, in batches, until lightly browned. Drain on absorbent paper; cover to keep warm.

3.Heat half of the remaining oil in same wok; stir-fry eggplant until soft. Add carrot, capsicum and water chestnuts; stir-fry until vegetables are just tender, remove from wok.

4.Heat remaining oil in wok; stir-fry garlic and ginger until fragrant. Add broccolini and choy sum; stir-fry until vegetables are just tender. Add noodles, sauces and eggplant mixture; stir-fry until heated through. Add tofu; toss gently to combine.

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Ingredients

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