Tofu with Stewed Noodles

Ingredients 

• 50 grams beancurd
• 1½ cup boiled noodles 
• 1 medium potato, boiled, peeled and mashed
• ¼ cup roasted peanuts, crushed
• 1 tablespoon grated ginger 
• 1 medium onion, finely chopped
• Salt to taste
• 1 tablespoon refined flour (maida)
• 2-3 tablespoon black sesame seeds (kale til)
• 2 tablespoons oil + for shallow frying 
• 1 tablespoon crushed garlic 
• 8-10 pok choy leaves
• 1 tablespoon red chilli sauce

Method

1. Put potato in a bowl and grate tofu into it. Add peanuts, ginger, onion and salt and mix well. Add refined flour and mix well.
2. Spread black sesame seeds on a plate.
3. Divide the tofu mixture into equal portions, shape them into balls, flatten to make tikkis and coat them in sesame seeds.
4. Heat sufficient oil in a non-stick pan. Heat 1 tbsp oil in another non-stick pan. Heat remaining 1 tbsp oil in a 3rd non-stick pan.
5. Add garlic to the 2nd pan and sauté for half a minute. Add pok choy, ½ cup water and salt and mix well. Cook till the pok choy is done.
6. Add noodles, red chilli sauce, ¼ cup water and salt in the 3rd pan and mix well. Cook till the noodles are heated through.
7. Shallow-fry the tofu cakes in the 1st pan, turning sides, till brown and crisp on both the sides.
8. Place the stewed noodles on a serving plate, place the pokchoy mixture over it, top with tofu cakes and serve immediately.

Nutrition Info