Now as you all have probably noticed, my monday meals normally consist of dishes inspired by the far east of Asia. Palette cleansers, homeopathic bowls of wonder, and with flavours that always tickle my taste buds. This is another one to add to that list!
Spice is definitely nice! Turmeric, ginger, red peppers, cinnamon, and nutmeg are just some of the ones touted to have health benefits from anti inflammatory, weight loss, and more. I always like a bit of heat in my food in the winter, and this dish of Szechuan Tofu with Singapore noodles really hit the spot! Easy to make for a midweek meal with enough for lunch the next day. A tip in a bind is to get the pre-made noodles (which supermarkets here in the UK have, such as Tesco, Sainsburys, etc, in the produce/pre made produce section. Even the small stores should have it). For those who cannot find it, rice noodles, vermicelli, egg noodles, soba noodles all do the trick. Just prepare 100g per person as mentioned on the packet.
Definitely a winner in my book, try it out for yourself!
Szechuan Tofu served with Singapore Style Noodles
1 hour to prepare
Ingredients: Stir Fry
- 1-2 blocks of firm tofu, drained, chopped into chunks, and then squeeze out any excess liquid
- oil for for frying (I used sesame, soy or coconut or in a bind sunflower oil would work)
- 4 scallions/spring onions (greens minced, bottoms cut into strips)
- 2-3 handfuls of green beans
- handful of activated cashews (soak your cashews in water for 4 hours)
- 1 tsp freshly minced garlic
- 1/2 tsp freshly grated ginger
- 1/8 tsp ground anise
- 1/4 tsp salt (I used pink himalayan salt)
- 1/4 tsp or more of ground szechuan pepper (black pepper will do in a bind)
- 1/4 cayenne pepper
Ingredients: Szechuan Sauce (can buy premade sauce in asian supermarkets. But making it yourself is always healthier!)
- 2 tbs tamari
- 2 tbs sherry
- 1/2 tsp or more of sugar/agave
- 1/2 tsp or more of dark vinegar
- 1.5-2 tbs cornstarch
- water to thin out, about 2/3 cup
Ingredients: Singapore Style Noodles
- 1 tsp curry powder
- 1 tsp turmeric powder
- salt to taste
- chopped spring onions/scallions
- Get your sauce base made first! Any leftovers can be jarred and refrigerated for up to a week. Whisk all the ingredients for the sauce except the cornstarch & water. Slowly add the water, tasting as you go along. Once to your liking, whisk this into the cornstarch until you have a smooth substance. Add this to your tofu and let marinade for 10-15 minutes. Take the tofu out. Then mix the sauce base with ground anise and peppers (cayenne & szechuan/black). Set aside.
- Heat your oil in a wok or a large heavy skillet over medium high heat. Add onions, garlic and fry. Add ginger, tofu and fry until you see browning on all sides of the tofu. Then add your green beans & cashews. Let all the flavours infuse as you move everything around in your pan. You want everything to get an even cooking through.
- Once everything is on its way to looking caramelised and delicious, add your smooth szechuan sauce base to the pan and mix through well!
- Get your noodles ready. Prepare as stated on package. Then drain the noodles and put in cold water to keep from cooking/sticking. Get a pan out, pop in some oil and get the spices in to heat up and release their smells. After a minute or two add your noodles. Make sure everything is coated evenly. Then set aside in serving bowls with chopped spring onions/scallions on top
- Toss in scallion/spring onions bottoms just before removing from the heat. Sprinkle the green tops on each serving.