Name: Steamed tofu with rice noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Cuisine: asian
Ingredients: 2 x 300g pkt soft tofu; 1 large fresh green chilli, deseeded, finely chopped; 6 shallots, cut into 5cm matchsticks; 5cm-piece fresh ginger, peeled, grated; Freshly ground pepper; 3 tsp sesame oil; 7.20 gm honey; 450g pkt rice noodles; 18.40 gm vegetable oil; 2 garlic cloves, crushed; 100g oyster mushrooms; 24.40 gm oyster sauce

Steamed tofu with rice noodles

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Ingredients:

2 x 300g pkt soft tofu
1 large fresh green chilli, deseeded, finely chopped
6 shallots, cut into 5cm matchsticks
5cm-piece fresh ginger, peeled, grated
Freshly ground pepper
3 tsp sesame oil
7.20 gm honey
450g pkt rice noodles
18.40 gm vegetable oil
100g oyster mushrooms
24.40 gm oyster sauce

Instructions:

Pat the tofu dry and slice into 8 crosswise pieces. Place a layer of non-stick baking paper at the bottom of a steamer.
Place tofu on paper, cut side up. Sprinkle with chili, shallots, and ginger. Season with pepper, drizzle with sesame oil and honey. Steam covered over boiling water in a wok for 10 minutes.
In a heatproof bowl, place the noodles and cover them with boiling water to separate. Drain noodles and set aside.
In a sizzling wok, sauté garlic and mushrooms for 2 minutes. Toss in noodles, oyster sauce, and 1/2 cup (125ml) water. Cook until noodles are tender. Serve with tofu.

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