Vegetables Recipes - Indonesian Tofu with Mushrooms

Ingredients                                                                  

• 30 ml/2 tbsp peanut butter

• 15 ml/1 tbsp clear honey

• 75 ml/5 tbsp soy sauce

• 1 red chili, seeded and sliced

• 15 ml/1 tbsp red wine vinegar

• 250 ml/8fl oz/1 cup tomato juice

• 285 g/10 oz/1 packet tofu, cubed

• 175 g/6 oz flat mushrooms, sliced

• 30 ml/2 tbsp sunflower oil

• 2 red (bell) peppers, diced

• 175 g/6 oz/1 1/2 cups bean sprouts

• 15 ml/1 tbsp roughly chopped coriander (cilantro) leaves

• 225 g/8 oz Chinese egg noodles

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Method:

1. Mix the peanut butter with the honey, soy sauce, chili, vinegar and tomato juice in a saucepan.

2. Heat gently, stirring until melted. Remove from the heat, stir in the tofu and mushrooms and leave to marinate for at least 30 minutes.

3. Heat the oil in a large frying pan (skillet). Fry (sauté) the peppers for 2 minutes.

4. Add the bean sprouts, coriander and tofu mixture. Cook, stirring, over a high heat for 4 minutes.

5. Meanwhile, cook the noodles according to the packet directions.

6. Pile the noodles on to the sides of 4 serving plates and spoon the tofu mixture beside them. Serve straight away.