Rice noodles with Asian greens and lemon sesame dressing
25 December 2019
Ingredients
- firm tofu, 450 g
- paper towel, 10 sheets
- soy sauce, 3 tbsp
- peanut oil, 1.5 tbsp
- rice wine vinegar, 2 tbsp (or lemon juice)
- lemon juice, 1/3 cup (+/- lemon rind)
- sesame oil, 1.5 tbsp
- brown sugar, 1 tbsp
- soy sauce, 1 tbsp (additional)
- ground turmeric, 1/2 tsp
- chilli powder, 1/2 tsp
- rice noodles, 200 g
- broccolini, 1 bunch
- bok choy, 1 bunch (or other Asian greens)
- sesame oil, 1 tbsp (additional)
- minced ginger, 1 tbsp
- minced garlic, 1 tbsp
- spring onions, 5
- sesame seeds, to taste (preferably toasted; optional)
Instructions
- Preheat oven to 200°C.
- Fold each sheet of paper towel in half twice to make squares. Cut tofu into four square slices and stack with paper towel in between. Place something heavy on top to press out excess liquid. When paper towel is soaked through, replace with dry paper towel and repeat.
- Meanwhile, combine soy sauce, peanut oil, and rice wine vinegar in a small oven dish.
- Combine dressing ingredients (lemon juice, 2 tbsp sesame oil, brown sugar, soy sauce, turmeric, and chilli powder) in a mug or small bowl.
- Cut tofu into small triangles and add to oven dish. Stir to coat, then add to oven when it has come to temperature. Bake for 20–25 minutes, stirring halfway through.
- Cook rice noodles according to packet instructions.
- Meanwhile, cut broccolini and bok choy into 3 cm chunks and dice spring onions finely.
- Heat 1 tbsp sesame oil in a large wok then add ginger, garlic, broccolini, and bok choy. Sauté, stirring frequently, for a few minutes, then add 3/4 of spring onions and continue cooking until vegies are tender-crisp.
- Add cooked noodles to wok and drizzle dressing over them, then stir to combine. Add tofu when cooked.
- Divide between four serving plates. Top with extra spring onions, and sesame seeds if using. Enjoy!