Tofu, Carrots, and Baby Corn Over Rice Noodles

After last week's cassoulet, I've been serving lighter, vegetarian dishes to hopefully compensate for all that lamb and preserved goose. A few observations about this dish;
It could be prepared without the tofu, exchanging grilled shrimp, or chicken or simply as vegetables alone. The tofu need not be deep-fried, though it does help the pieces to say together better in a stir-fry. In most Asian supermarkets, you can purchase blocks of already fried tofu, which is a great time saver. We live in a large home and as such, the smell of frying food does not overwhelm the way it might in a small flat. Out of kindness to neighbours that may not share your affection for deep fried food, the pre-made tofu might be the polite choice.

Most of the items called for are easily found in Asian markets as well. Sesame oil, while expensive is used so sparingly (you really only need a few drops at a time) that it will last. Once opened, it should be stored in the refrigerator to prevent spoilage. Black bean garlic paste should also be used sparingly as a little imparts a wonderful flavour to tofu dishes but too much will leave you tasting nothing but salt.

I originally planned this dish as a soba-noodle/miso soup recipe, but had to switch gears when I realised my soba noodles had an expiration date of 2003! I would have gone ahead and used them anyway, but the package was already open (I must have used half at some point) and I figured that even if they cooked fine, the mugwort flavour might have gone off. Good excuse to clean out my larder, I think.

You Will Need:

1 package thin, cellophane noodles (rice)
1 tin baby corn, rinsed and drained
½ cup chopped flat parsley
3-4 carrots cut into matchsticks
2 small courgettes cut into matchsticks
3 tablespoons finely diced fresh ginger
2 tablespoons sesame oil
4-5 tablespoons vegetable oil
Vegetable oil for frying
1-tablespoon black bean garlic paste
1 package extra-firm tofu (NOT silken) drained and pressed dry between kitchen towels.


Prepare the tofu ahead if possible. Once dried, cut into slices from the small end and fry in hot fat that just barely covers the slices. Drain on a rack placed over a baking sheet. Blot dry with paper towel and chill in icebox until needed. When cool, drain the used oil into a jar and reuse (oil from tofu almost never picks up any odd flavours and can be easily re-used).

Prepare the vegetables. I like to do this when I catch a moment through the day and keep them in a bowl that I fill as I go. Standing and cutting up all these carrots, squash and ginger at one time is a bit of work.

When you are ready to cook the meal, bring a pot of water to the boil and cook the cellophane noodles (read the package directions as they vary but it should take about 8 minutes for a block). While the noodles cook, heat up a large pan (or a wok if you have one) and stir-fry the carrots, corn, and ginger in a bit of vegetable oil. In the last two minutes, add the courgettes (please, don't cook these lovely vegetables until they are slime) and tofu. Stir in the sesame oil and garlic paste to coat. Toss in the parsley, stir well and serve hot. You may like a chili sauce to serve with this-the brand with the rooster on the bottle (a very popular brand of chili whose name escapes me at the moment as we always call it "Rooster Sauce") is a nice match. Hoisan also makes a good condiment with this dish.