Name: Vegetable and tofu stir-fry
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram fresh rice noodles; 1 tablespoon peanut oil; 1 brown onion, sliced thickly; 2 clove garlic, crushed; 1 teaspoon chinese five-spice powder; 200 gram button mushrooms, halved; 200 gram swiss brown mushrooms, halved; 1/4 cup (60ml) soy sauce; 1 cup (250ml) vegetable stock; 1/4 cup (60ml) water; 300 gram baby buk choy, chopped coarsely; 300 gram choy sum, chopped coarsely; 4 green onions, chopped coarsely; 250 gram fresh firm tofu, cut into 2cm (¾-inch) cubes; 1 cup (80g) bean sprouts

Vegetable and tofu stir-fry

Tofu, also known as bean curd, is made from crushed soya beans. It's fairly mild flavour is enhanced by the vegetables and sauce.

Ingredients

500 gram fresh rice noodles

1 tablespoon peanut oil

1 brown onion, sliced thickly

2 clove garlic, crushed

1 teaspoon chinese five-spice powder

200 gram button mushrooms, halved

200 gram swiss brown mushrooms, halved

1/4 cup (60ml) soy sauce

1 cup (250ml) vegetable stock

1/4 cup (60ml) water

300 gram baby buk choy, chopped coarsely

300 gram choy sum, chopped coarsely

4 green onions, chopped coarsely

250 gram fresh firm tofu, cut into 2cm (¾-inch) cubes

1 cup (80g) bean sprouts

Method

1.Place noodles in a large heatproof bowl, cover with boiling water; separate with a fork, drain.

2.Heat oil in wok; stir-fry brown onion and garlic until onion softens. Add five-spice; stir-fry until fragrant. Add mushrooms; stir-fry until almost tender.

3.Add combined sauce, stock and the water to wok; bring to the boil. Add buk choy, choy sum and green onion; stir-fry until buk choy just wilts. Add tofu and noodles; stir-fry until hot. Serve stir-fry topped with sprouts.

You can use dried rice stick noodles if fresh noodles are not available. Place dried noodles in a large heatproof bowl; cover with boiling water. Stand until just tender, then drain.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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