- 400g block of firm tofu, drained
- 1 onion, finely chopped
- 4 cloves garlic, peeled and roughly sliced
- 2 tbsp white wine vinegar
- 4 tbsp white wine
- 2 tbsp light soy sauce
- 2 tbsp sunflower oil
- 2 blocks of fine egg noodles
- Wrap some kitchen towel around the tofu and place it on a chopping board.
- Place another chopping board on top of the tofu and put something heavy on it, such as a thick book.
- Leave the tofu to press for at least 5 minutes.
- In a large bowl, mix the onion, garlic, vinegar, wine, soy sauce and half the oil.
- Once a fair amount of water has been pressed out of the tofu, cut it into 1 to 2cm pieces.
- Add to the bowl with the onion and mix well (but carefully so as not to break up the tofu.
- Cover and put in the fridge to marinade for a few hours if possible.
- When it's time to eat, put on a pan of water to boil for the noodles.
- When the water is boiling, add the noodles to it and cook them for 3 minutes.
- While the noodles are cooking heat a wok up and start to stir fry the tofu on a high heat. Stir it frequently to make sure the pieces get cooked evenly.
- Once the 3 minutes is up for the noodles remove them from the heat and drain them. Now add the remaining tablespoon of sunflower oil to the noodles and mix well. Place to one side with a lid on the pan. This is the best way I've found to getting the noodles to be in a state where it's easier to mix them with the other stir fried food. I have no idea why, but leaving them to rest with a thin coating of oil really helps (just doing one or the other doesn't work nearly as well).
- Continue to stir fry the tofu until it starts to be nicely browned. This will probably take between 5 and 10 minutes, depending on the water content of the tofu.
- Add the noodles to the wok and mix everything together well. Give it about 30 seconds to heat the noodles up again.
- Divide between plates or bowls and serve.