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Smoked tofu on oriental glass noodles with shredded vegetables




600ml good vegetable stock

1 stick lemongrass, cut lengthways down the centre

1 clove garlic, peeled and sliced

4 thin slices fresh root ginger, peeled

50g carrots, peeled and thinly sliced

50g celeriac, peeled and thinly sliced

50g Chinese glass noodles

50g mangetout

4 spring onions, trimmed and sliced diagonally

3 teaspoons soy sauce

Freshly ground black pepper (to taste)

150g smoked tofu, cut into strips

Fresh coriander, to taste


  1. Place the stock in a large saucepan and add the lemongrass, garlic and ginger. Bring to the boil and simmer for about 10 minutes.
  2. Add the carrots and celeriac and add to the pan. Continue to cook, uncovered, over a low to medium heat for a further 3-4 minutes to soften the vegetables.
  3. Place the noodles in a bowl and pour boiling water over them. Leave to stand for 3-4 minutes. Drain and add to the saucepan with stock and vegetables. Add the mangetout, spring onions, soy sauce and seasoning and turn up the heat.
  4. Boil for a couple of minutes to reduce the sauce and then ladle into serving bowls. The mixture should be quite runny. Top with smoked tofu and garnish with coriander.