Garlic Noodles and Tofu, not Shrimp

Last night I wanted to make something relatively simple but satisfying. I also want to make more dishes from The Hakka Cookbook. So I chose “Garlic Noodles and Shrimp,” but instead of shrimp, I used tofu. That means I had to do things in a slightly different order and changed some measurements. I used a whole pound of tofu, which was more than what the recipe called for in shrimp.

First I set a large pot of water to boil. While it came to a boil, I sliced up my tofu and mixed it with 3 teaspoons of sherry and some salt and pepper.

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I set that aside and chopped up 1/2 lb broccoli. I cut off the toughest part of the stems at the ends and cut off the florets. Since the stalks were long, I grated them to get the tough outer skin off, then sliced them up into nice rounds and cut the florets into smaller florets. When the water came a boil, I tossed in my package of dry Chinese noodles and set my timer for 6 minutes. I set the broccoli aside and began working on slicing up the other vegetables. But I’ll get back to that in just a second.

After six minutes of noodles boiling, I added the broccoli to blanch until it turned bright green then immediately removed the pot from the heat and drained the noodles and the broccoli.

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While those sat in the sink, I heated oil in my wok and started to fry the tofu. While the tofu fried, I finished slicing up all the vegetables: one red bell pepper, a small onion cut up into slivers, a heaping mound of minced garlic (the recipe says 2 tbs, I eyeballed it and ended up mincing 2 large cloves and 4 small cloves), 1 minced serrano chili (the recipe uses jalapeno), and about 1/2 cup grated carrots. While I was preparing all the vegetables, I turned the tofu once as the pieces browned up. Once they were sufficiently browned on two sides, I added in the vegetables.

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I stirred it all together and continued to let it sizzle until the onions began to brown, and then I added in the noodles and broccoli. I should have dunked the noodles into some cold water before adding them to break them up a little, but I didn’t, so they weren’t super easy to stir, but it’s okay. Then I added about 3 tbs of soy sauce and mixed it all up well. It was a mild-flavored dish, yet delicious. And definitely satisfying! I do want to try it with shrimp sometime.

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