Tofu and Vegetable Stir-fry with Noodles and Mixed Salad

Instructions

1. 1

   Cook the noodles

   • Bring a large pot of water to a boil.
   • Add the hakka noodles and cook according to package directions until al dente.
   • Drain the noodles and rinse with cold water to stop the cooking process.
   • Toss with 1 teaspoon of sesame oil to prevent them from sticking and set aside.
2. 2

   Pan-fry the tofu

   • Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat.
   • Add the cubed tofu in a single layer, ensuring not to overcrowd the pan.
   • Cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides.
   • Remove the tofu from the wok and set aside on a plate.
3. 3

   Prepare the homemade stir-fry sauce

   • In a small bowl, combine the tamarind paste, minced red chili, grated jaggery, black pepper, and salt.
   • Add 3 tablespoons of water and whisk until you have a smooth, well-combined sauce.
   • Set the sauce aside.
4. 4

   Stir-fry the aromatics and vegetables

   • In the same wok, heat the remaining sesame oil over high heat.
   • Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
   • Add the sliced onions and cook for 1 minute until they start to soften.
   • Add the julienned carrots and sliced bell peppers. Stir-fry for 2-3 minutes until they are tender-crisp.
   • Finally, add the shredded cabbage and cook for another minute, tossing continuously.
5. 5

   Combine and finish the dish

   • Return the cooked noodles and pan-fried tofu to the wok with the vegetables.
   • Pour the prepared homemade sauce over everything.
   • Toss quickly and thoroughly for 1-2 minutes, ensuring the noodles, tofu, and vegetables are evenly coated.
   • Turn off the heat, stir in the fresh lemon juice.
   • Garnish with chopped spring onions and serve immediately.