Recipe by currybunny
From the Australian Women's Weekly, posted for World Tour 05.
Top Review by kelly in TO
Very good recipe. I love vegetables, tofu and black bean sauce! So I was sure to love this. I would strongly recommend using Ketjap Manis as you do need the "sweetener" I also used about a tsp of agave nectar to sweeten this dish up a tad. The only thing I may do different next time is sub the eggplant for sugar snap peas and/or mushrooms. Thanks for posting this was great.
- 1 lb hokkien noodles
- 300 g fresh firm tofu
- 2 tablespoons peanut oil
- 1 eggplant, cut into thin strips
- 1 carrot, sliced thinly
- 1 red capsicum, sliced thinly
- 1 (230 g) can sliced water chestnuts, rinsed and drained
- 1 garlic clove, crushed
- 2 teaspoons ginger, grated
- 250 g Broccolini, chopped coarsely
- 500 g choy sum, chopped coarsely
- 2 tablespoons ketjap manis
- 1⁄2 cup black bean sauce
Directions See How It's Made
- Place noodles in large heatproof bowl; cover with boiling water. Use fork to seperate noodles; drain.
- Drain tofu, cut into 12 pieces. Heat half the oil in wok and stir fry tofu in batches until lightly browned. Drain on absorbent paper, cover to keep warm.
- Heat half the remaining oil in same wok; stir fry eggplant til soft. Add carrot, capsicum and water chestnuts; stir fry until veggies are just tender and remove from wok.
- Heat remaining oil; stir fry garlic and ginger til fragrant; add broccolini and choy sum; stir fry til just tender. Add noodles, sacues and eggplant mixture, stir fry til heated through. Add tofu; toss gently to combine.