BOK CHOY TOFU LO MEIN 

Lo Mein means ‘stirred noodles’ in cantonese. It is traditionally served as dry wheat noodles with a delicious soup on the side. 

Preparation time: 30 minutes (Serves 2) 

Ingredients:

•       1 bunch of bok choy (Chinese cabbage)

•       1 inch ginger

•       200 gms tofu

•       160 gms noodles

•       1 cup broth

•       2 tbsp soy sauce

•       1 tbsp sriracha sauce

•       2 fresh chillies (chopped)

•       ½ tbsp corn starch

•       4 cloves of garlic (sliced)

•       4 green onions (chopped)

•       1 red pepper (diced)

•       ½ tsp sugar

•       1 tbsp sesame oil

•       1 lime

•       Fresh basil sprigs

•       Fresh coriander sprigs

•       Black pepper as required

Salt as required 

Preparation:

•       Drain the tofu and dry well

•       Cut into small cubes

•       Sear it on hot skillet till golden brown

•       To a medium bowl, add the vegetable broth, soy sauce,sriracha, sesame oil, ginger, sugar,salt, red pepper,black pepper and corn starch

•       Whisk until combined and then set aside

•       In a casserole, simmer the liquid, cook the Lo Mein(noodles) in the broth for 6 minutes and strain

•       In a wok, drizzle oil

•       Sauté garlic, red peppers, bok choy (Chinese cabbage) and tofu

•       Add the liquid from the bowl in the wok and let it simmer for 2 minutes

•       Adjust the seasoning and finish with lime, coriander and basil