Chinese black vinegar is available from Asian supermarkets and is delicious added to Asian stir fries, marinades and salad dressings. This recipe is from The Low GI Vegetarian Cookbook (Hachette Australia and Da Capo USA).
Marinating time: 4 hours
Preparation time: 15 minutes
Cooking time: 15 minutes
2 tbsp low-sodium soy sauce
2 tbsp Chinese rice wine
1 tbsp Chinese black vinegar
1 garlic clove, crushed
2 tsp finely grated ginger
375g (13oz) packet firm tofu, cut into 2cm (¾in) cubes
450g (1lb) packet fresh hokkien noodles
1 tbsp olive oil
2.5cm (1in) piece ginger, cut into very thin matchsticks
1 long red chilli, deseeded, thinly sliced
150g (5oz) baby corn halved lengthwise
150g (5oz) shitake mushrooms, halved
150g (5oz) sugar snap peas, strings removed
6 spring onions, trimmed, cut into 4cm (1½in) lengths
1 bunch choy sum, trimmed, cut into 3 equal lengths
handful picked coriander leaves
- Combine the soy, rice wine, vinegar, garlic and grated ginger in a shallow non-metallic dish. Add the tofu and turn to coat in the marinade. Cover and refrigerate for 4 hours, turning once.
- Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes then drain well.
- Heat half the oil in a large wok or frying pan. Fry the tofu (reserving the marinade) in batches until golden. Remove and set aside.
- Heat the remaining oil, add the ginger and chilli, stir fry 30 seconds, add the baby corn and mushrooms, stir fry for 2 minutes more.
- Add the sugar snaps and spring onions, cook for 1 minute then add the choy sum, noodles and reserved marinade.
- Toss together for 1-2 minutes until the noodles are heated through and coated in the sauce.
- Return the tofu to the wok and toss to combine.
- Serve immediately garnished with the coriander leaves.
Per serving: (based on 4 servings)
Energy: 1630kJ/390 cals; Protein 20g; Fat 12g (includes 2g saturated fat; saturated : unsaturated fat ratio 0.2); Available carbohydrate 44g; Fibre 8g