Ingredients (all organic) for one big serve:
around 1 inch of ginger
1 chili
1 clove garlic
2 T apple cider vinegar
2 T tamari
187g firm tofu
1 hungarian hot wax chili
1 onion
1 teaspoon honey or rice syrup
2 T sesame seeds
1/2 bunch choi sum, roughly seperated into stems and leaves
1 carrot, julienned
small handful green beans
100g buckwheat noodles, or other dry pasta
In a mixing bowl combine 1 inch of ginger, 1 chili, and 1 clove of garlic, all finely chopped. Mix in about 2 tablespoons each of apple cider vinegar and tamari.
Chop 1/2 a 375g block of tofu into cubes and mix in the marinade.
Chop 1 onion into half-moons, and 1 hungarian hot wax chili into rings, and scatter through the tofu, gently mixing it all up.
Drizzle with 1 teaspoon honey or rice syrup. Set aside for at least an hour.
Cook noodles according to package directions and set aside (do this either right before, or during stir-frying)
In a large frying pan or wok dry fry sesame seeds until golden. Add 1 teaspoon sunflower oil and the tofu mixture, trying not to add any of the marinade liquid.
Add the choi sum stems, carrot, and green beans and stir fry for 3 minutes or so. Add the choi sum leaves and the rest of the marinade, cook until just wilted.
