Yin Yang Silky Twangy Stir Fry

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 2

A Yin Yang palate of smooth tofu and crunchy quinona seeds - turn the volume up with nutmeg and leek - a marriage with a silver-beat will surely tickly your tonsils - TWANG!!!

Ingredients:

1 tablespoon oil

4cm length of chopped leek

1 dessertspoon quinona seeds

3 cloves chopped garlic

1 cup chopped silver beet leaves plus the stalks

297g firm silky tofu

dash of nutmeg

1/2 tsp vegetable cube (salt is in here - you can add more salt to your taste)

1/2 litre of boiled water- save the water after the noodles have cooked 2mins

1 cup fine rice noodles boiled with the vegetable cube (save the water to pour into the stirfry)

parmesan cheese to sprinkle on top

Directions:

1. Heat the oil and add chopped leek and quinona seeds - stir until leek changes colour.
2. Add garlic and tofu - add the left over rice water, dash of nutmeg and cook for 5 minutes for the quinona seeds to soften.
3. Add the silverbeet - fold altogether gently for 2 minutes approx.
4. Add the cooked rice noodles on top and fold in gently.
5. Serve onto a warm plate - sprinkle parmesan cheese on top.

By RecipeOfHealth.com