Snacks and Side Dishes Recipes - Simmered Tofu and Vegetables in Soy Recipe

Ingredients

• 400g/14oz potatoes, quartered

• 200g/7oz carrots, peeled and cut into 2cm/2/3in thickness

• 8 medium shiitake mushrooms, halved

• 1 medium onion, quartered

• 400g/14oz firm tofu, diced into 2cm/2/3in cubes

• 1 3/4 cups/400ml Japanese fish or vegetable stock

• 2 tbsp mirin

• 4 tbsp Japanese soy sauce

• 4 tsp sugar

• a pinch of salt

• 150g/5oz broccoli florets

• rice, to serve

Serves 4

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Method:

1. Cook the noodles in a pan of boiling water for 4 minutes, then drain. Blanch the peas in another pan of boiling water for 2 minutes before draining.

2. Heat the oil in a wok or frying pan. Add the garlic, shallots and chili peppers, and stir-fry for 2 minutes. Add the tofu and stir-fry for 2 minutes more.

3. Add the bean sprouts and carrot and stir-fry for 2 minutes. Add the noodles, fish sauce, lime juice and sugar. Stir-fry over a high heat for 2 to 3 minutes.

4. Before serving sprinkle the coriander and peanuts over the noodles and garnish with lime wedges.

Note: This is the sort of popular Japanese home cooking that must appear on million dinner tables in Japan every night. Try it.