Meals and Courses

  • 125 g (4 oz) firm tofu, diced
  • 1 tablespoon sesame oil
  • 75 g (3 oz) thin dried rice noodles
  • 600 ml (1 pint) vegetable stock (see page 13)
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and thickly sliced
  • 1 large garlic clove, thickly sliced
  • 3 dried kaffir lime leaves, torn in half
  • 2 lemon grass stalks, halved, lightly bruised
  • handful of spinach or pak choi leaves
  • 50 g (2 oz) bean sprouts
  • 1–2 fresh red chillies, deseeded and finely sliced
  • 2 tablespoons coriander leaves
  • 1 tablespoon Thai fish sauce
  • lime wedges, to serve

Put the tofu on a plate lined with kitchen paper and allow to stand for 10 minutes to drain.

Heat the oil in a wok until hot and fry the tofu for 2–3 minutes until golden brown, stirring frequently.

Meanwhile, soak the noodles in boiling water for 2 minutes, then drain.

Pour the stock into a large saucepan. Add the ginger, garlic, lime leaves and lemon grass and bring to the boil. Reduce the heat, add the tofu, noodles, spinach or pak choi, bean sprouts and chillies and heat through. Add the coriander and fish sauce, then pour into deep bowls. Serve with lime wedges and chilli sauce.

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