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by Richard Jackson

for 2
1/2 bag chow mein noodles
1/2 bag marinated tofu chunks
1/2 head broccoli, chopped
1/2 large carrot, finely sliced
1/4 capsicum, finely sliced
1/4 teasp mild sambal pemuda (Indonesian curry paste available at Asian grocers. This stuff is dynamite. even in the mild version. Heaven knows what the hot version is like!)
Most of a small shallot
Small knob ginger
Dollop kecap manis
Dollop vego oyster sauce
Splash liquid smoke
Cashews & coriander for garnish

Boil kettle. Fry off sambal pemuda, finely diced ginger & shallot in generous quantity of oil for 3-4 minutes. Throw in tofu and fry for a few minutes. Add vegetables. and add a tablespoon of water to pan to steam broccoli. Meanwhile in a cup, mix kecap and oyster sauce with a quantity of water up to about 50 mL. In a large bowl place chow mein noodles and throw boiling water over. Let stand for 40 seconds and then drain in colander. Separate noodles in colander and drop into pan/wok with veg/tofu when broccoli looks cooked enough. Mix in well. Cook for a further minute. Add cashews. Add sauce mix. Toss well. Add splash liquid smoke. Serve with coriander leaves as garnish. Yum!