FAST family RECIPES
SALT AND PEPPER TOFU WITH SINGAPORE NOODLES
Serves: 2-3
For the tofu:
• 1 x 400g block extra firm tofu, drained well and pressed
• 4 tbsp cornflour
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp sea salt flakes
• 1 tsp black pepper
• ½ tsp chilli flakes (optional)
• 4 spring onions, thinly sliced
• 1 large, mild red chilli, finely sliced
• 3 garlic cloves, peeled and finely chopped
• Olive oil, for frying
For the Noodles:
• 3 nests fine vermicelli rice noodles
• 1 small pack stir fry vegetables
• 3 tbsp soy sauce
• 2 tsp mild curry powder
• 1 clove garlic, peeled and crushed
• 2cm (1 inch) piece ginger, peeled and grated
To Serve:
Chopped fresh coriander
Lime wedges
1 Place the noodles in a large bowl of cold water and set aside.
2 Combine the cornflour, onion and garlic powders, salt, pepper and chilli if using in a large bowl. Cut the tofu into bite sized chunks and toss in the cornflour mixture, making sure it’s evenly coated. Leave to sit in the bowl for 5 minutes.