Tofu conjures up all kinds of memories and stereotypes, sadly, not good ones. The stigma I guess has almost been put into play by Hollywood where Tofu is normally consumed by some tripped out hippie vegan who happens to also be a feminism with a distaste for ‘meat-eaters’… in reality this isn’t true (though it may be for some!) and I found the dish quite appetizing.

Now don’t get me wrong, prepared incorrectly Tofu can be quite vile, this I’ve learned from experience, it is all in the preparation.

In following with the tradition of our Meat-Free Day we decided to whip up this meal for our in-laws (again still being kicthen-less).

It is made up of shitake mushrooms, red onions, carrots, gem lettuce, ginger, mint, radishes, beansprouts, coriander, and of course, the tofu, served on a bed of egg noodles.

The funniest part in all this is that radishes grow like weeds, yet it took me visiting 4 stores to find them… they are either not very popular, or there is some kind of radish rush at play.

I settled on using dried Shitake mushrooms as I couldn’t readily find them fresh, though ‘All Manna of Mushrooms’ do stock them on market.

So as to avoid the mistake I made in the Pork chow mein recipe I bought the longest boiling time noodles I could find and boiled them with a green tea bag in the pot, a first.

It certainly meets the 20 minute criterion, quick to cook, easy to prepare and quite delicious, highly recommended, esp. if you want to at least try and get your feet wet with a Tofu dish and the thought of doing so always wigged you out.