Ingredients
| a 6cm piece of ginger, peeled, finely grated | |
| 1 bunch spring onions, finely sliced | |
| 1 teaspoon soy sauce, plus extra if required | |
| ½ teaspoon salt | |
| 1 teaspoon black vinegar | |
| 100ml vegetable oil (I used sunflower oil) | |
| 1 packet (approx 350g) fresh tofu sheets or noodles | |
| 2 carrots, thinly shredded | |
| 1 green capsicum, thinly sliced | |
| 1 packet (200g) mung bean sprouts | |
| 2 tablespoons Shaoxing wine | |
| 1-2 tablespoons chilli crisp (optional) |
Fresh tofu sheets can be found in fridges in Asian supermarkets and can be used for wrapping ingredients or, as I do, sliced into noodles. Generally speaking you are more likely to find these used as a salad ingredient rather than served warm, but I am a huge fan of these for a quick high-protein stir fry. I often add a tablespoonful or two of chilli crisp here, too.
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Instructions
| 1. | Put the ginger and spring onions into a heatproof bowl along with the soy sauce, salt and vinegar. |
| 2. | Heat the oil until very hot and slowly pour into the bowl – it will sizzle and the ginger and spring onions will soften. |
| 3. | Cool before using. |
| 4. | This will keep in the fridge for up to a week. |
| 5. | Pour boiling water over the tofu sheets. |
| 6. | Leave for 3-4 minutes, drain, then unwrap into layers (they can stick together, so the hot water helps to loosen the sheets). |
| 7. | Fold back up and thinly slice into noodles. |
| 8. | If your noodles taste a little too al dente at this point, blanch in boiling water for 1-2 minutes and drain. |
| 9. | Put a couple of tablespoons of the oil from the spring onion sauce into a wok or frying pan and stir fry the carrot and capsicum for a minute, then add the noodles, mung bean sprouts and Shaoxing wine. |
| 10. | Fry until softened and tender, about 4-5 minutes, adding a dash of water if required and soy sauce to taste. |
| 11. | Stir through 3-4 tablespoons of the spring onion sauce (and chilli crisp if using) and put the rest in a bowl to serve alongside. |
| 12. | Serve with garlicky fried greens (I used tatsoi). |
Recipes & food styling Ginny Grant
Photography Aaron McLean
Styling Jessica Crowe