Tofu Skewers with Mushroom and Black Bean Noodles

Cook time 20 minutes
Servings 2-4


3 tbsp peanut oil
200g firm tofu, cut into cubes
200g Asian mushrooms (enoki, shiitake, chestnut)
4 tbsp ketjap manis
2 tbsp oyster sauce
1 tbsp sambal olek
1 tsp sesame oil
1 packet of rice stick noodles
1 bunch Chinese broccoli

Tofu Skewers with Mushroom and Black Bean Noodles


In bowl combine the ketjap manis, oyster sauce, sambal and sesame oil.

Place 4-6 pieces of tofu on bamboo skewers. Lightly brush with the tofu skewers with some of the sauce.

Heat oil in a large pan. Grill the tofu on each for 4 -6 minutes, turning regularly. Remove from the heat and keep warm.

Cook noodles as per packet instructions.

In the same pan as you cooked the tofu heat the remaining oil and add the mushrooms. Sauté for 4 minutes or until softened and coloured. Add the broccoli, noodles and remaining sauce and toss until everything is coated in the sauce. Place the mushrooms and noodles in bowls and arrange the tofu skewers on top.