Recipe: Mushroom and tofu noodles

JILL DUPLEIX
Last updated 05:00 23/01/2013
mushroom
MARINA OLIPHANT

QUICK & FRESH: The combination of flavours and textures makes this healthy stir fry a delicious dinner.

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5 dried mushrooms
4 pieces dried black fungus
1 bunch broccolini, cut into short lengths
250ml vegetable stock
3 tbsp soy sauce
1 tbsp hoisin sauce
1 tsp sesame oil
5 cm knob ginger, cut into matchsticks
1 red chilli, finely sliced
1 garlic clove, finely sliced
100g fresh shiitake mushrooms, sliced
2 small, slim eggplant, halved lengthwise and cut into 1 cm slices
100g beanthread vermicelli
100g silken tofu, diced
2 tbsp coriander sprigs

NEED TO KNOW

Main ingredient Tofu
Type of dish Stir-fry
Course Main course
Cooking time <30 min
Serves/makes 4
Special options Vegan

1. Soak dried mushrooms and black fungus in hot water for at least 30 minutes, then drain, discard stalks and finely slice. Cook broccolini in simmering salted water for three minutes and drain.

2. Heat stock, soy, hoisin sauce and sesame oil with ginger, chilli, garlic, dried mushrooms, black fungus, fresh mushrooms and eggplant, and simmer for 10 minutes or until eggplant is tender.

3. Cook noodles in simmering salted water for one minute or until just tender, then drain. Add broccolini and tofu to mushrooms and heat through.

Serve with noodles and top with coriander and your favourite chilli sauce.

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