Cultural appropriation is quite the hot potato these days and we are making no claims whatsover about this recipe, but we will thank all the writers and compilers of Asian recipes for their inspiration.
This is not claiming to be anything other than a jumble of some of our favourite flavours.
Serves 2
Marinade
15ml soy sauce
15ml sesame oil
3 tsp brown sugar
15ml rice wine (or dry sherry)
2 fat cloves of garlic, crushed
2cm ginger, grated
150g tofu
125g pak choi
40g spring onions
50g mushrooms - Shiitake for preference
200g ramen noodles
Mix together all the marinade ingredients, ensure the sugar dissolves.
Cut the tofu into 2cm cubes and add to the marinade. Stir to coat each cube.
Leave aside for a couple of hours to let the tofu soak up those flavours. In warm weather pop the dish in the fridge.
Warm a wok on a medium heat. I used one of our prospector woks, so I could serve straight to the table and save on washing up!
Then add 2 tablespoons rapeseed or sunflower oil.
When the oil is hot, add the tofu and marinade andd cook for 5 minutes.
Throw in the vegetable and cook for a further 2 minutes.
Stir in the noodles nad cook just long enough to heat them thoroughly.
Take the wok to the table and tuck in.
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