SPRING GREEN LONDON RECIPE | JANUARY 2017
GOODNESS BLACK RICE NOODLES WITH SMOKED TOFU, GINGER AND PUMPKIN SEEDS
320g black rice noodles (4 bundles)
200g organic smoked tofu, sliced long ways and cut roughly 1cm thick pieces.
½ broccoli head, broken up into tiny florets
150g sugar snap peas
1 red onion, finely sliced
½ garlic, finely sliced
200ml organic chicken bone stock or vegetable stock
¼ tsp dried chilli
1 tsp Ume Shiso seasoning* (fermented ume plums)
3 cm piece of ginger, sliced
½ zest and juice of a lime
8 cherry tomatoes, halved
Few sprigs of greek basil (use normal basil if you can’t find greek)
30ml cold pressed rapeseed oil
1 tbsp pumpkin seeds, toast lightly in a dry pan.
Serves 4 people
Boil a pan of water and blanch the broccoli florets and sugar snaps for 2 minutes, drain and refresh in cold water to stop the cooking process and keep the nutrients, set aside. In another pan bring water to the boil and add the black rice noodles for 4 to 5 minutes until cooked, drain add a small bit of oil and set aside.
Then add half of the rapeseed oil to a frying pan on a medium heat and add the sliced tofu cook until crispy for around 3 to 4 minutes, just before you remove them from the heat add the dried chill and toss for a second. Remove tofu from the pan.
Slightly lower the temperature and add remaining oil and onions, sweat for around 6 minutes until they become translucent, then add the ginger, garlic and cherry tomatoes, cook for a few minutes before adding the stock, lime juice + zest, ume shisho and pepper, cook until the sauce looks a little thicker then add everything else back into the pan including the spinach and toss for a few minutes until heated though. Serve with a sprinkling of pumpkin seeds and greek basil.
1.Pre rinse the noodles and rub them with a tsp of oil before putting in the water to stop them sticking.
2. You can easily add chicken breast cut into cubes and cook in pan after the tofu.
*can be omitted if difficult to find. Most health food shops or good supermarkets should have it.
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