Late last year, I discovered that I did not have enough (complete) protein in my diet, and so I resolved to make an effort to ‘combine for protein‘.
Among my newly created complete-protein meals is this: Steamed silken tofu with buckwheat noodles.
This simple little dish is based on a Kylie Kwong recipe in Simple Chinese Cooking.
90g buckwheat noodles (note: if the noodles are 100% buckwheat, they are gluten-free)
1 x 300g packet of silken tofu
1 tablespoon shao hsing wine
⅓ cup water
1 tablespoon light soy sauce
½ teaspoon white sugar
1 tablespoon of ginger, julienned
A pinch of wakame flakes, soaked in warm water
½ long green chilli, sliced finely
A pinch of toasted sesame seeds
1 tablespoon peanut oil
1 tablespoon sesame oil
A sprig of coriander
A little spring onion, sliced finely
- Carefully remove the tofu from its packet and place in a small bowl that will fit inside a steamer basket. I used a bamboo steamer basket that can be placed in a wok.
- Cut the tofu into several slices with a sharp knife.
- Mix together the wine, water, soy sauce, sugar and half the ginger. Stir until the sugar dissolves. Pour over the tofu.
- Place the steamer bowl in the wok over some boiling water and steam with the cover on. This should take about six minutes. I slightly overcooked the one in the picture, which is why the tofu looks a little frazzled around the edges.
- Meanwhile, cook the buckwheat noodles in boiling water for about three minutes, or follow the instructions on the packet. Stir to avoid sticking. Drain when ready and arrange on a plate.
- Very carefully remove the bowl from the steamer basket in the wok. Also very carefully, remove the tofu from the bowl and place on the noodles. The tofu is extremely delicate.
- Top the tofu with: the liquid remaining in the steaming bowl; the remaining ginger; drained wakame flakes; the chilli slices; and sesame seeds.
- Meanwhile, heat the peanut oil in a small frying pan until it is quite hot. Carefully pour over the tofu. Garnish the tofu with a dash of sesame oil, some fresh coriander and some spring onion slices.
Enjoy. This meal serves one, or maybe two for entree. The complete block of tofu can be quite rich but, but hopefully it does you some good!