Tuesday: Tofu stir-fry with noodles

Recipe originally from The best-ever Vegetarian Cook Book.

Ingredients:

• 225g firm tofu (recipe calls for smoked)
• 45ml dark soy sauce
• 2t sherry/vermouth (I used Muscadel)
• 3 leeks, thinly sliced
• fresh root ginger, peeled and finely grated
• 1 small red pepper, seeded and sliced into rings
• 150ml vegetable stock
• 2t honey
• 2t cornflour
• medium noodles
• salt and pepper to taste

Method:

1. Cut the tofu into small cubes. Put it into a bowl with the soy sauce and sherry, and toss to coat each piece. Leave to marinade for 30 minutes.
2. Put the leeks, ginger, red pepper and stock into a frying pan. Bring to the boil and cook quickly over a high heat for 2-3 minutes, until all the ingredients are soft.
3. Strain the tofu, reserving the marinade, and set the tofu aside. Mix the honey and cornflour into the marinade.
4. Put the noodles into a large pan of boiling water. Remove from heat and leave to stand for 6 minutes until cooked.
5. Heat a non-stick frying pan and quickly fry the tofu until lightly golden brown on all sides.
6. Add the vegetable mixture to the tofu with the marinade and stir well until the liquid is thick and glossy. Spoon onto the egg noodles and serve.