Recipe

Tom yum with tofu

Apr 27, 2013 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Tom yum with tofu
  • 250 gram dried rice stick noodles
  • 1 bunch baby bok choy, trimmed, washed
  • 250 gram firm tofu
  • 1 tablespoon vegetable or peanut oil
  • 2 clove garlic, crushed
  • 2 teaspoon minced lemongrass
  • 1 1/2 teaspoon sambal oelek
  • 1.25 litre (5 cups) reduced-salt vegetable stock
  • 3 teaspoon soy sauce
  • 2 teaspoon brown sugar
  • 1 1/2 teaspoon finely grated lime or lemon zest
  • 1 medium red capsicum, thinly sliced
  • 1 medium carrot, thinly sliced lengthwise
  • 1/2 cup coriander leaves, to serve
  • lime or lemon wedges, to serve

Method

Tom yum with tofu
  • 1
    Soak noodles in boiling water in a large heatproof bowl for 10 minutes; stir to separate strands, then drain. Divide noodles among serving bowls.
  • 2
    Meanwhile, cut bok choy in half crosswise to separate stems from leaves. Cut stems into long strips and shred leaves.
  • 3
    Cut tofu into 1cm slices and pat dry with paper towels. Heat oil in a medium frying pan; cook tofu until browned on both sides. Drain on paper towels and cut crosswise into 1cm strips.
  • 4
    Add garlic, lemongrass and sambal oelek to pan. Cook and stir for 1 minute or until fragrant. Transfer to a large saucepan and add stock. soy sauce, sugar and zest. Bring to the boil. Add the bok choy stems, capsicum and carrot. Cook for 2 minutes. Add bok choy leaves; stir until just wilted.
  • 5
    Using tongs, top noodles with vegetables and tofu. Ladle the hot broth over the vegetables. Serve topped with coriander, and lime wedges on the side.

Notes

Save time You can use 1/4 cup bought tom yum paste instead of garlic, lemongrass, sambal oelek and soy sauce; the paste usually contains shrimp. Minced lemongrass is available in jars.

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