- 300g firm stir fry tofu, cut into 1cm-thick slices
- 4 tbs kecap manis
- 2 tbs sweet chilli sauce
- 2 tbs peanut oil
- 5 green onions, thinly sliced
- 2 garlic cloves, crushed
- 2 tbs grated fresh ginger
- 400g flat mushrooms, sliced
- 4 cups reduced salt vegetable stock
- 400 g fresh rice noodles
- 1 bunch English spinach, leaves shredded
| - Place tofu, in a single layer, in a ceramic dish. Combine 2 tbs kecap manis and 1 tbs sweet chilli sauce and spoon over tofu. Turn to coat. Cover and refrigerate 30 minutes if time permits
- Preheat a large non-stick frying pan on medium-high Brush pan with a little oil and cook tofu, in two batches, for 3-4 minutes each side or until caramelised. Transfer to a plate, keep warm
- Heat a wok over medium-high heat until hot. Add 3 tsp oil, onions, garlic and ginger and stir-fry 30 seconds until aromatic
- Add remaining oil and mushrooms, stir-fry 3-5 minutes until almost tender. Stir in stock and bring to the boil Reduce heat to medium-low and simmer 5 minutes
- Stir in remaining kecap manis, chilli sauce and noodles and simmer further 5 minutes until noodles warmed through
- Add spinach and cook 1 minute until wilted. Cut tofu slices and put into base of serving bowls Ladle over soup and serve
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