Despite what you might have hoped, the ‘all-in-one’ in the title does not mean ‘one-pot’. But don’t despair, because it does mean that you only have to throw together one simple, gorgeous mixture that will be both your tofu marinade and wok sauce. I got the idea for this when I made the baked tofu from The Thug Kitchen Cookbook, a book I haven’t been able to stop cooking from since I was given it as a birthday present, last November. The marinade/wok sauce in this recipe is actually based on one of their baked tofu marinades.
The difference is that, once the tofu is in the oven, I water down the marinade to make a wok sauce, which you then use to make what the Dutch call Tjap Tjoy and the Americans call Chop Suey. But what it’s in a name? It’s simply crisply stir-fried vegetables in a tasty, slightly thickened sauce, and one of my favourite Chinese takeaway dishes. Only the home-made version is much better and very easy to make. Add noodles and there’s your Asian feast.
Two tips. As you can see, I chopped up my own vegetables (if only to live up to the title of my blog) but you could of course use a bag of ready-chopped vegetables of your choice. These vegetables tend to be chopped finer, so make sure you don’t overcook them. You want crisp greens in a sauce, not boiled veg.
I use a carbon steel wok on a wok burner, which means everything cooks very quickly. If you don’t have a wok burner, or use a non-stick wok (which shouldn’t be used on a very high heat, as I found out the hard way), you’ll need to cook the vegetables a bit longer.
Oh, almost forgot to say that the recipe for the Tjap Tjoy was inspired by my mum, who cooked something very similar for Christmas dinner, as part of a ‘rijsttafel’.
1 x 375 g pack of firm tofu, drained and sliced into (roughly) 2 cm slices. For instructions on draining tofu, look here.
Tofu Marinade/Wok Sauce
1/4 cup/60 ml soy sauce
1/4 cup/60 ml rice vinegar
2 tbsp lime juice
2 tbsp pineapple juice
1 chunk of fresh ginger, grated (it should just about equal the amount of garlic, grated)
3 cloves of garlic, grated
splash of sesame oil
1 tbsp of Sriracha sauce (to taste, optional)
200 g brown rice noodles, or any noodle you prefer
100 g carrot, peeled and (reasonably) thinly sliced
150 g mushrooms (about 4 large ones), sliced
100 g mangetout, topped and tailed
100 g beansprouts
1 tbsp cornflour/starch, mixed with 1 tbsp of water
– Mix all the marinade ingredients, pour into a container that will fit the tofu in a single layer. Marinate the tofu strips in the fridge for 2-8 hours, turning once, if possible.
– Preheat your oven to 225C.
– Meanwhile, chop your veg.
– When the oven is hot, take the tofu slices out of the marinade, lay on a lined baking tray and bake for 15 minutes.
– Hold back about three tbsp of the marinade, pour the rest in a measuring cup. It should make about 100 mls. Top up to 200 mls with water.
– When the tofu has had its 15 minutes, flip the slices and drizzle with half of the marinade you’ve held back. Put back in the oven for another five minutes, flip and drizzle again, give it another five.
– Meanwhile, boil water for your noodles, making sure it’s at the boil by the time your tofu is done.
– Take your tofu out of the oven and let cool while you cook your noodles according to packet instructions. This shouldn’t take longer than five minutes, during which time you cook your veg. Don’t worry about the tofu slices, they get a nice chew if you let them cool a bit.
– Put your wok on a high heat, add oil (anything but olive oil, really) and when it’s smoking hot, add all the vegetables except the beansprouts. Stir-fry for a few minutes, until partly cooked but still crisp.
– Turn down the heat a bit and (carefully) add the wok sauce. Bring to the boil.
– Stir and cook the vegetables for about a minute, then add the cornflour and bean sprouts.
– Stir well, then simmer for about one minute to let the sauce thicken to your liking.
– You can either stir the noodles into the vegetables or serve the vegetables and tofu slices on top of the noodles.