Sunday soy stir-fry

Ingredients

• Regular or Silken tofu
• Thin egg noodles
• 1 bunch Broccolini
• Half red cabbage
• 1 Capsicum
• 1 brown onion
• 5 cloves garlic
• 1 tablespoon ginger
• Chilli sauce (eg sriracha)
• 100ml Soy sauce
• 1 tablespoon Peanut oil
• 2 tablespoons Mirin seasoning
• 2 tablespoons rice wine vinegar
• Spring onions to garnish

Method

1. Create the tofu marinade by mincing ginger and garlic. Place in bowl with half of soy sauce, chilli sauce to taste, 1 tablespoon of mirin seasoning, 1 tablespoon of rice wine vinegar. Mix until combined.
2. Place in bowl or ziplock bag with tofu and ensure well coated. Set aside in fridge for a minimum of 30 minutes.
3. Begin to boil water for noodles. Cool as per packet instructions and set aside.
4. Heat pan on medium high heat and add peanut oil. Cook onions until golden brown. Add garlic and ginger and cook until fragrant.
5. Add tofu and cook until outside is lightly caramelised.
6. Add capsicum, broccolini and cabbage to pan and fry for a few minutes.
7. Add cooked noodles. Combine with remaining soy sauce, chilli sauce, mirin seasoning and rice wine vinegar. Stir until combined. Season to taste.

Product used in recipe

• Obento - Mirin Seasoning
• Obento - Rice Wine Vinegar