INGREDIENTS
by Justine Pattison

An easy vegan fried noodle dish made with a sweet and aromatic syrupy soy sauce (ketjap manis) and with as much of a chilli kick as you dare!

Each serving provides 461 kcal, 13g protein, 46g carbohydrate (of which 13.5g sugars), 23g fat (of which 2.5g saturates), 7g fibre and 2.2g salt.

Main course

Buyer's guide

Tofu is available in firm, soft or 'silken' textures. It's also available ready-flavoured - smoked, spiced or marinated.

Storage

Beancurd (tofu) is usually sold packed in water in plastic packets or containers. For an extra-chewy, meaty texture, freeze firm tofu first, defrost and press before cooking.

Preparation

Firm tofu is best used as a meat substitute and is good for stir-frying, barbecuing and grilling. If deep-frying, the tofu should be pressed between several layers of kitchen towel to remove any excess moisture.

Softer tofu can be used to make salad dressings, dips and pâtés, puddings, pie fillings, etc.