Skip to main content

Thomasina Miers' recipe for Sichuan-fried tofu noodle soup


March is a tough month for food-lovers. Blood oranges are finishing their season and rhubarb is no longer the neon pink we so enjoy. Aside from wild garlic, the seasonal calendar will make us wait a little longer before the wave of lovely spring and summer fruits and vegetables arrive. To the store-cupboard we go then, raiding any savoury sauce or spice that puts oomph on to our plates.
Sichuan-fried tofu with spring cabbage and noodles

A nourishing, savoury bowl of soupy noodles and crispy tofu to keep the last of the winter chills away.

Prep 20 min
Cook 40 min
Serves 4

 280g extra-firm tofu (the Tofoo Co is good)
6 garlic cloves
2 thumb-sized pieces ginger, one peeled, one roughly chopped
1 tsp freshly ground Sichuan peppercorns
1-2 pinches dried chilli, to taste
4 tbsp soy sauce
4 spring onions, green and white parts separated
10g dried shiitake mushrooms
2 tsp cornflour
5 tbsp groundnut oil
1 spring cabbage, finely shredded
3 tbsp mirin
2 tbsp rice vinegar
200g rice vermicelli noodles

Put the tofu between two sheets of kitchen paper and press down to make sure it’s completely dry. Cut into 1cm cubes, dry again in the same way, then transfer to a bowl.

Crush half the garlic and grate one piece of peeled ginger, then toss with the tofu. Add the peppercorns, chilli and two tablespoons of soy sauce, mix, then leave to marinate.

While the tofu marinates, roughly chop the white parts of the spring onion and the remaining garlic, and add to a pan with the chopped ginger and mushrooms. Cover with a litre of cold water and simmer for 20 minutes. Remove from the heat and set aside.

Using a slotted spoon, scoop the tofu from its marinade (reserve the marinade) and toss it in the cornflour. Heat four tablespoons of the oil in a wok over a high heat. Stir-fry the tofu until golden on all sides, then transfer to a plate and keep warm.

Return the pan to the heat and add the remaining tablespoon of oil. Add the cabbage and stir-fry for a few minutes, until it is beginning to soften, then add the reserved tofu marinade. Stir-fry for another minute, then add the rest of the soy, the mirin and rice vinegar. Stir to combine, then take off the heat.

Cover the noodles with boiling water and leave until tender – about five minutes.

Remove the garlic, spring onion and ginger from the broth with a slotted spoon and discard. Pour the broth over the cabbage and bring back up to heat, then taste and adjust the seasoning. Drain the noodles and divide between four bowls. Add the cabbage and broth and top with the crispy tofu. Finely shred the green parts of the spring onion, scatter over the soup and serve with more soy at the table, if you like.
And for the rest of the week

Toss the sauteed spring cabbage through fried rice for a comforting supper, either topped with a fried egg, or with egg cooked through the rice with a handful of beansprouts. If you’re not a fan of eggs, the same tofu would be a great topping on spicy, garlic-fried minced pork.
Labels:

Comments

Post a Comment

Popular posts from this blog

Nigel Slater’s grilled pork belly, spring onions and quick romesco recipe

The recipe Toast 50g of flaked almonds in a dry frying pan until golden. Drain a 350g jar of red peppers then put them in a blender, add the almonds, 1 tbsp of sherry vinegar and 5 tbsp of olive oil. Process until you have a thick, rough and orange-red paste. Check the seasoning (salt, vinegar, pepper) then set aside. Warm a griddle pan. Season, oil then lightly brown 450g of pork belly slices (approximately 15cm in length and 4cm thick) on both sides. While the pork is cooking, toss 200g of slim spring onions in olive oil then put them on the grill turning them regularly. They should blacken here and there. Spoon some of the pepper sauce on to plates, add the grilled onions and the pork steaks. Enough for 2. The trick Brown the pork thoroughly on both sides, then lower the heat under the griddle and continue cooking until the meat is cooked right through, turning from time to time. Depending on the thickness of the pork and the heat of the griddle, it should take about 6 m...
Post a Comment
Read more

The Ultimate American Comfort: Classic Mac and Cheese Recipe

 When it comes to comfort food, few dishes rival the rich, creamy indulgence of a classic mac and cheese. Whether it's a family dinner, a cozy evening in, or a quick meal after a long day, mac and cheese has a way of making everything feel just a little bit better. This creamy, cheesy dish is a staple of American cuisine and has been passed down through generations. If you're craving the ultimate comfort food that's simple, cheesy, and satisfying, this recipe will hit all the right notes. Begin by bringing a large pot of salted water to a boil and cooking the elbow macaroni according to the package directions until al dente. Once done, drain and set aside. In a separate large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to create a smooth roux (a thick paste). Cook the roux for about 1-2 minutes to remove the raw flour taste. Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps from forming. Keep w...
Post a Comment
Read more

Annabel Crabb's passionfruit curd meringue cake recipe

This is a cake that looks handsome on the plate. There are effectively six layers, but because the meringue-topped sponges are baked together, the assembly is simpler than it sounds. The passionfruit curd recipe makes about 320g (1 cup), which is plenty to fill the cake. But do consider doubling it; passionfruit curd is a good thing to have in the fridge. Passionfruit curd meringue cake serves 8 125g unsalted butter, softened 330g caster sugar 4 large eggs, separated 70g Greek-style yoghurt 1 tsp vanilla paste 150g plain flour 25g cornflour 1½ tsp baking powder ½ tsp cream of tartar 125ml thickened (whipping) cream Icing sugar, to decorate – optional Passionfruit curd 55g caster sugar 2 eggs, plus 1 yolk extra 60g unsalted butter, cubed Pulp and juice from 4 passionfruit, strained 1 tbsp lemon juice Preheat the oven to 180C. Grease and line two 20cm springform or loose-bottomed cake tins. Using an electric mixer, cream the butter and 110g of the caster su...
Post a Comment
Read more