Sticky Spicy Tofu & 4-Flavour Noodles in Umami Soy Milk Broth

Ingredients

• 2 bundles Lee Kum Kee 4-Flavour Noodles
• 150-200 g firm tofu, slice d into 1 cm thick piece s
• 2 Tbsp Lee Kum Kee Teriyaki Sauce
• 1 Tbsp Lee Kum Kee Chilli Bean Sauce
• 40 g carrots, julienned, blanched
• 100 g sweet corn kernels
• 20 g peas shoots
• 1 spring onion, finely diced (for garnish)
• Topping
• 1 Tbsp vegetable oil
• 1 Tbsp shallot, finely diced
• 1 tsp ginger, finely diced
• 1 tsp Lee Kum Kee Black Bean Garlic Sauce
• 1 tsp sugar
• Broth
• 800 ml unsweetened soy or oat milk
• 8 g ginger, slice d
• 3 tsp Lee Kum Kee Premium Mushroom Seasoning Powder
• 1 Tbsp Lee Kum Kee Premium Light Soy Sauce

Instructions

1. Blanch the noodles according to package instructions, then rinse under cold water to remove excess starch. Drain well and divide evenly between two serving bowls.
2. Marinate sliced tofu with the Lee Kum Kee Teriyaki Sauce and Lee Kum Kee Chilli Bean Sauce for an hour. Pre heat grill. Grill tofu for 2 mins on each side. Set aside.
3. Heat milk over medium heat in a pan. Add sliced ginger and bring to a gentle simmer.
4. Stir in Lee Kum Kee Premium Mushroom Seasoning Powder and Lee Kum Kee Premium Light Soy Sauce . Adjust the seasoning to taste, then remove the ginger.
5. Assemble grilled tofu, carrots and sweetcorn neatly around the noodles, top with pea shoots.
6. In a separate pan, over medium high heat, add 1 Tbsp of vegetable oil, diced shallot and ginger, cook until lightly fragrant. Stir in the Lee Kum Kee Black Bean Garlic Sauce and sugar and cook over medium heat for a minute. Remove from heat.
7. Pour the warm broth onto the noodles, drizzle with the topping and garnish with spring onion. Serve immediately.