‘chicken’ stir fry

200g tofu
chicken marinade (see here)
asian marinade (ditto)
1 red pepper, roughly chopped
100g fine beans
125g wholewheat noodles
100g shiitake mushrooms, chopped
100g chestnut mushrooms, chopped
1 red onion, sliced

The really interesting thing about this is that it uses two marinades to add complexity to the flavour of the tofu.

Press the tofu. Try to get it as dry as possible. Keep the pressure on and tighten the screw every few minutes, and in 20-25 minutes the tofu should be about right. Chop into 20mm cubes and drop it in the chicken marinade. It should soak the whole lot up in a minute or so! Now drop it into the Asian marinade and set aside. Meanwhile, cook the noodles and set these aside.

Prepare the other ingredients and heat 2 tbsp of oil in a wok or deep frying pan to a high temperature. Cook the onion and the mushrooms for a couple of minutes, then add the tofu, the pepper and the beans. Finally add the cooked noodles, stirring as you go. Dash in some soy sauce to taste, and after 3-4 minutes remove from the heat and serve immediately.