Here’s another recipe using paper tofu, quite different from Alex’s cannelloni, but just as satisfying to eat!
Here I’ve cut the tofu into noodles, and used it in a salad. It worked ever so well! The noodles don’t need cooking, and have a very pleasing, slightly chewy texture.
The accompanying beans and vegetables were a bit of a mish mash of things I had in the fridge and cupboard… And although very tasty, this is all about the tofu noodles!
They’ll take lots of different flavours, and I’m really looking forward to getting my hands on another pack of paper tofu for more experimenting.
1 sheet of paper tofu, (about 25 x 20 cm)
1 400 g tin of borlotti beans, drained and rinsed (240 g drained weight)
100 g mushrooms, sliced
1 tsp oil
100 g flower sprouts, washed
75 g brined cactus slices (nopales)
2 tbsp chipotle in adobo
1 1/2 tbsp cider vinegar
4 tbsp chopped fresh coriander
1 watermelon radish, sliced and each slice quartered (or 4 regular radishes)
Heat the oil in a saucepan on a medium heat and saute the mushrooms until cooked through. Remove to a bowl.
Put the flower sprouts in the saucepan and add boiling water to cover. Simmer for around 6 minutes, until tender. Drain.
Turn the heat off, and put the mushrooms back in the pan along with the flower sprouts, beans, cactus, chipotle, cider vinegar and coriander. Slice the paper tofu into 2 pieces 12.5 x 20 cm each, roll each one up and slice thinly into noodles. Add them to the pan, and toss everything together. Serve garnished with the slices of watermelon radish.