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Phillippa Cheifitz

Recipes & Articles by Phillippa Cheifitz

Cold marinated salmon and hot potatoes with dill-infused oil

15 minutes

Soup recipes

Chilled fennel-and-potato soup

20 minutes

Black-eyed bean and mango salad

Chickpea recipes

Chickpea, tomato and chorizo salad

Lentils, seared tuna and rocket salad

5 minutes

Sorbet recipes

Prawns with Chilean salsa verde

5 to 10 minutes

Fish recipes

Fish steaks with Mexican corn salsa

5 minutes

Pan-fried pork with fresh pineapple

20 minutes

Fish recipes

Fish steaks with parmesan and assorted summer squash

10 minutes

Tofu recipes

Tofu with vegetable noodles

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

2 blocks firm tofu (about 220g each)
Fresh bean sprouts, for garnishing

For the barbecue sauce

60 ml Chinese barbecue sauce
2-3 large cloves garlic, crushed
1 large chunk fresh ginger, grated
60 ml sesame oil
30 ml soy sauce

For the vegetable noodles

350 g Chinese hokkien or egg noodles
750 g mixed greens (tender-stem broccoli, asparagus and mangetout are good)

For the dressing

125 ml peanut oil
30 ml sesame oil
4 spring onions, finely chopped
1 clove garlic, crushed
45 ml soy sauce
30 ml rice vinegar
10 ml honey

Method

Mix together all the ingredients for the sauce.
Drain the tofu then pat dry. Cut into chunks and mix with the barbecue sauce.
Arrange in a single layer on a baking tray lined with nonstick baking paper and slide under a hot grill until browned and starting to catch.
Drop the noodles and prepared vegetables into a large saucepan of boiling salted water.
Cook until the noodles are tender and the vegetables are just cooked, then drain.
Blend the dressing ingredients and pour over the prepared vegetables. Check seasoning.
To serve: Turn the vegetable noodles into a bowl or onto a platter and top with the grilled tofu. A
dd a handful of fresh sprouts.

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