PRESERVED TOFU NOODLES
My absolute new favourite dish! I was coerced into trying preserved tofu by the best before date on the jar in the cupboard (does this kind of thing ever go off?). Turns out I can’t stop eating it now. No really- I ate this for a week straight.
In a hot hot wok add oil and then garlic and ginger, fry for a couple of minutes before adding your veggies. I used cabbage, yellow courgette, mushrooms and pan choi.
Once the veggies begin to soften add a few chunks of fermented tofu and stir through the veg, it will easily disintegrate and coat the vegetables. Add 2 tsp sesame oil, 2 tbsp shaoxing wine, 1 tbsp light soy, 1 tbsp dark soy, and 1 tbsp of palm sugar (or soft brown sugar). Simmer the liquid right down, and add the noodles (pre cook and drain these before you start the veg) and bean curd ribbons – they will slurp up the sauce.
Pour out into a wide bowl and top with crispy chilli oil, coriander, sesame seeds and crushed peanuts.