Ingredients
300g firm tofu, cut into rectangles
1 red or green bell pepper (capsicum)
2 tablespoons satay sauce
1 tablespoon crispy prawn chilli
2 galangal pieces
2 ? 3 kaffir leaves, crushed
1 teaspoon dried lemon grass
ΒΌ teaspoon ground ginger
2 ? 3 teaspoons water
100g rice noodle, boiled
Methods
Heat a large non-stick saucepan and place the tofu pieces turning occasionally to ensure that it gets browned. Check and turn often or it may stick to the pan. Do not add oil as the aim is to try and remove as much moisture from the tofu as possible. After a couple of minutes, also add capsicum pieces to the pan.
Once the tofu is almost brown, coat evenly with the satay sauce and crispy prawn chilli pieces. Do this gently whilst it is in the pan. Add the galangal pieces, crushed kaffir leaves and lemon grass, along with a few teaspoons of water. Cook for a further 10 minutes, stirring without breaking up the tofu. Finally add the rice noodles and ensure that this is coated with the spicy satay sauce.
Variation ? For a vegetarian option, do not use the chilli shrimp. You can also add pineapple pieces to balance the heat from the chilli shrimp.
This recipe is milk, egg and wheat free.
The full post with health benefits of soy products is on alightperspective.blogspot.co.uk/2012/09/health-benefits-of-soy-products-satay.html