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Fried Rice, Tofu & Vegetables

7 Oct

This is a wonderful hearty dish of fried brown rice with seasonal vegetables and oriental seasonings. Perfect with aubergines, peppers and long beans but works equally well with courgettes, french beans, carrots and peppers.
Serves 2

  • 2 portions of cooked brown rice
  • 1 small cake tofu, cubed
  • 1 small aubergine, cubed
  • handful green or long beans, sliced
  • 1 green pepper, sliced
  • 1 small onion, minced
  • 2 cloves garlic, crushed
  • Handful beansprouts (optional)
  • 1 tbsp dried seaweed salad (optional)
  • 1 tbsp sesame seeds


  • 2-3 tbsp light soy sauce
  • 1 tbsp fish sauce (optioanl)
  • 1/4 – 1 tsp chilli flakes/powder to taste
  • pinch sugar

Mix up the sauce and prepare all the ingredients, set aside ready to use. Put a large pan or wok over a high flame and add a thin layer of oil. Add the aubergines and tofu, stir and fry until the cubes start to turn golden then add the beans, stir-fry for 1 minute then add the garlic, onion, pepper and dried seaweed. Fry until the beans are cooked but still bright green with some bite. Add the rice and sesame seeds, stir and fry until warmed through then add the sauce and bean sprouts, stir and cook for a further minute then serve.

Recipe Source
Devised and tested in my kitchen using seasonal vegetables from our garden and larder ingredients.


Singapore Noodles

14 Jan

Singapore noodles are a great spicy mixture of vegetables, meats and rice noodles, essentially a quick street food that adapts well to a variety of ingredients. When I lived in London, Singapore Noodles were the staple of late nights at work but way up here in the mountains we can’t just order a take away, so my garden has become a larder of ingredients and my kitchen the source of most of my favourite takeaways.
Serves 2 Prep 15min Cook 15min

  • 200g thin rice noodles
  • 1 tsp coriander seed
  • 2 cloves garlic
  • 1 tbsp sesame oil + 2 tbsp corn oil
  • 1 green pepper, quartered cored & thinly sliced
  • 1 large shallot, minced
  • 200g chicken, pork, frogs legs (any combination of) minced
  • 2 fresh red chillis, sliced
  • 1 tsp ginger, grated
  • 1/4 tsp turmeric (optional)
  • 1 tbsp dried or fresh prawns (optional)
  • 200g Vegetables; beans, peas, pak choi, tatsoi, asparagus, beansprouts, sprouting broccoli etc
  • 1-2 tbsp light soy sauce
  • 2 tbsp chicken stock or water
  • 1 egg, beaten
  • 1-2 tbsp peanuts roasted and crushed
  • handful copped coriander leaves
  • wedge of lemon or lime

Soak the noodles for 5-10minutes in hot water or according to the packet and drain. Meanwhile chop the meats and prepare the vegetables ready to throw into the pan. Put the coriander seeds into a mortar and roughly crush then add the garlic and crush that too. Heat the oils in a wok and when hot throw in the coriander and garlic paste after a second or two throw in the onions and green peppers. Fry for a minute or so then add the meats, chill, ginger, turmeric and dried prawns. Fry for two or three minutes then add the vegetables fry until the vegetables are almost cooked then add the noodles and liquid ingredients. Stir and cook for a few minutes more before pouring in the egg. Stir continuously so that the egg coats the noodles and cooks evenly. Serve scattered with coriander and peanuts and a squeeze of citrus.

Variation You can use any combination of meats, chicken, pork, frogs legs, prawns and for a vegetarian version use tofu fry it first until lightly browned. If don’t have dried prawns just leave them out they are quite an acquired taste in any case.