Special Diet

  • 250 g (8 oz) tofu
  • 3 tablespoons soy sauce
  • 1 tablespoon clear honey
  • 1 tablespoon soya or groundnut oil
  • 150 g (5 oz) spring greens, shredded
  • 300 g (10 oz) cooked rice noodles
  • 200 g (7 oz) cooked, peeled prawns
  • 4 tablespoons hoisin sauce
  • 2 tablespoons chopped coriander

Pat the tofu dry on kitchen paper and cut into 2 cm (¾ inch) dice. Mix the soy sauce and honey together in a small bowl, then add the tofu and mix gently. Leave to stand for 5 minutes.

Drain the tofu, reserving the marinade, and pat the cubes dry on kitchen paper. Heat the oil in a large frying pan and fry the tofu for 5 minutes, stirring, until it is crisp and golden. Drain the pieces and keep them warm.

Add the greens to the pan and fry them quickly, stirring, until they are wilted. Return the tofu to the pan with the noodles and prawns and cook them briskly, tossing the ingredients together, for 2 minutes.

Mix the hoisin sauce with the reserved marinade. Drizzle the liquid over the stir-fry, mix it in, scatter over the fresh coriander and serve immediately.

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