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I have always said that I cannot stand tofu believing it to be tasteless and rubbery. That was until recently when I went out to dinner with Chris and chose a tofu, vegetable and noodle stir fry in a satay sauce. Upon tasting it, I was amazed to discover I actually liked it. The tofu had been fried to give it a crispy coating and it had taken on the flavours of the sauce and was not in the least bit rubbery. It seems that the type of tofu you use and how you cook it can vastly alter its texture and flavour.

On my last trip to the shops I happened to spot some tofu that was on special offer and remembering how much I enjoyed the tofu stir fry I decided to take a chance and buy some. Once home, I tried to recreate the dish and although not quite as good as the meal I had out, for a first attempt I was pleased with the results. The peanut butter added good flavour and crunch and the sweet chili sauce gave it a warming kick.

Broccoli and Tofu Noodles in a Satay Sauce

[Image]Ingredients
60g firm silken tofu
3 broccoli florets
50g frozen peas
½ sheet dried fine egg noodles
½ tbsp soy sauce
½ tbsp sweet chili sauce
½ tbsp crunchy peanut butter
2 tbsp water
1tsp vegetable oil

Method
Prepare the tofu according to pack instructions and then cut into small cubes.
Heat the oil in a small saucepan and fry the tofu for 2 minutes until golden and crisp around the edges. Remove from the pan and set aside.
Chop the broccoli into small pieces and add to the pan along with the frozen peas and dry noodles.
Cover the base of the pan with 1cm of water and bring to the boil and then reduce to a simmer.
Meanwhile mix the soy sauce, chili sauce, peanut butter and water together to form a fairly runny sauce.
When the noodles are cooked and the vegetables just softened, pour away any excess water and return the tofu to the pan.
Pour over the sauce and toss well so that everything gets covered in the sauce. Heat for a few seconds until the sauce begins to thicken and then remove from the heat and serve.Serves 1.