Ingredients
- 300 g (10 1/2 oz) firm tofu, cut into slices 1 cm (½ inch) thick
- 1 teaspoon sesame oil
- 60 ml (2 fl oz/1/4 cup) peanut oil
- 1 onion, cut into wedges
- 2 garliccloves, crushed
- 1 tablespoon grated fresh ginger
- 450 g (1 lb/1 bunch) choy sum, chopped
- 500 g (1 lb 2 oz/1 bunch) baby bok choy (pak choy), chopped
- 450 g (1 lb) hokkien (egg) noodles, separated
- Marinade
- 60 ml (2 fl oz/1/4 cup) kecap manis
- 1 tablespoon mushroom soy sauce
- 1 tablespoon vegetarian oyster sauce
Method
1. In a small bowl, mix together the marinade ingredients. Spread the tofu slices in a shallow non-metallic dish and pour the marinade over, tossing to coat. Cover and leave to marinate for at least 15 minutes. Drain the tofu, reserving the marinade.
2. Heat a wok until very hot. Add the sesame oil and 1 tablespoon of the peanut oil and swirl to coat the side. Stir-fry the onion, garlic and ginger over medium heat for 5 minutes, or until the onion has softened. Remove and set aside.
3. Add the vegetables to the wok and stir-fry until just wilted. Remove and keep warm.
4. Toss the noodles and reserved marinade in the wok and stir-fry until heated through. Divide among serving plates.
5. Heat the remaining peanut oil in the wok and quickly stir-fry the tofu until browned all over. Arrange the tofu, greens and onion mixture over the noodles and serve.
