2 tbsp sesame oil
50g firm tofu, cut into cubes
50g button mushrooms, sliced
Handful of raw peanuts
100g cabbage, shredded
1 carrot, thinly sliced
1 stalk of celery, diagonally sliced
1 tbsp bean paste
150-200g of noodles (I used 2 small packs)
2-3 stalks of spring onion, roughly chopped
To make the spice paste / sauce
1 tbsp sesame oil
1 tbsp minced garlic and ginger
1 stalk of spring onion, diced
2 fresh red chilis, diced
1 tbsp dark soy sauce
1 tbsp veg oyster sauce
1 tbsp vegetarian tom yam paste
1 tbsp sambal chili
Heat oil in a large non-stick pan, stir-fry tofu for 5-7 minutes till it’s crispy on outside and golden brown. Add mushroom and peanuts, stir for another 5 minutes till peanuts are browned. Set them aside.
In the same pan add 1 tbsp sesame oil, cabbage, carrot, celery and bean paste; stir for 3-4 minutes. Once water has evaporated from cabbage, turn off heat and set them aside.
Boil water in a sauce pan, cook noodles according packet instructions, and drain them in colander.
To prepare the sauce, heat oil in same pan, stir fry onion, red chilis, garlic and ginger for 2 minutes and add rest of the sauce ingredients. Stir well for a minute.
Reduce heat, stir in noodles, cooked vegetables, tofu mushroom mix and spring onion and mix well. Serve immediately…
Photo credit: Ami