Singapore Style Crispy Tofu & Black Pepper Noodles
with Green Beans, Pak Choi and Bell Pepper
Inspired by black pepper ho fan, a popular noodle dish in Singapore, this aromatic and peppery dish uses rice noodles over egg noodles for their slightly chewy texture and ability to soak up flavours. Topped with tofu that's pan-fried until crispy on the outside and soft in the middle, this deliciously savoury bowl is a showcase of the fusion flavours found in Singapore. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
280 grams
Firm Tofu
(Contains: Soya)
1 unit(s)
Pak Choi
80 grams
Green Beans
1 unit(s)
Bell Pepper
2 unit(s)
Garlic Clove
1 sachet(s)
Cracked Black Pepper
15 grams
Ginger, Garlic & Lemongrass Puree
40 milliliter(s)
Ketjap Manis
(Contains: Soya)
15 grams
Sambal Paste
10 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
Not included in your delivery
1 tbsp
Plain Flour
½ tsp
Salt for the Tofu
1 tbsp
Honey
75 milliliter(s)
Water for the Sauce
10 grams
Butter
Utensils
Cooking Instructions and Tips
Drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks.
Add the tofu to a medium bowl with the flour and salt (see pantry for both amounts), then toss to coat.
Heat a large non-stick frying pan on high heat with a drizzle of oil. Once hot, fry the tofu until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn.
Once cooked, remove from the pan to a plate lined with kitchen paper.
While the tofu fries, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Trim the green beans. Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press).
Once cooked, wipe out the tofu pan and put back on medium-high heat with a drizzle of oil.
Once the oil is hot, add the green beans and pepper and stir-fry until starting to char, 3-4mins.
Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil.
Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.
Add the pak choi, cracked black pepper, ginger, garlic & lemongrass puree and remaining garlic to the beans and fry for 2-3 mins.
Stir through the ketjap, sambal, soy sauce, honey and water for the sauce (see pantry for both amounts). Bring up to a boil, then simmer. Cook until thickened, 2-3 mins.
Once the sauce has thickened, toss through the tofu.
While the sauce simmers, boil a full kettle.
Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.
Once cooked, add the noodles to the tofu pan and toss to coat in the sauce.
Melt in the butter (see pantry for amount) and remove from the heat.
Share your black pepper noodles between your bowls.
