{"id":140751,"date":"2021-01-01T21:38:45","date_gmt":"2021-01-01T20:38:45","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=140751"},"modified":"2021-01-02T21:30:48","modified_gmt":"2021-01-02T20:30:48","slug":"ching-he-huang-smoked-tofu-with-broccoli-korean-style-ram-don-recipe-on-saturday-kitchen","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/140751\/ching-he-huang-smoked-tofu-with-broccoli-korean-style-ram-don-recipe-on-saturday-kitchen\/","title":{"rendered":"Ching He Huang smoked tofu with broccoli Korean-style ram-don recipe on Saturday Kitchen"},"content":{"rendered":"

Ching He Huang served up a tasty smoked tofu and broccoli Korean-style ram-don (jjapaguri) on Saturday kitchen.<\/p>\n

The ingredients are: 200g dried ramen or udon noodles, 1 tbsp toasted sesame oil, 2 garlic cloves, finely chopped, 2.5cm piece root ginger, peeled and finely chopped, 3 shallots, finely chopped, 2 red chillies, seeds removed and finely chopped, 1 tbsp cornflour, 1 tbsp rapeseed oil, 200g smoked tofu, drained, rinsed in cold water and cut into 2cm, 200g fresh shitake mushrooms, sliced, 1 tbsp Shaoxing rice wine, 2 tbsp dark soy sauce, 150g long stem broccoli, florets sliced lengthways, and stalks sliced into 5mm rounds, 2 tbsp vegetarian mushroom sauce, 1 tbsp clear rice vinegar, 1 tbsp tamari and 2 spring onions, trimmed and finely sliced on the angle into 1cm.<\/p>\n

For the noodle seasoning (per bowl): 1 tsp dark soy sauce, 1 tsp chilli oil (such as Chiu chilli oil), 1 tbsp tahini, 1 tbsp sweet chilli sauce and sprinkle shichimi togarashi pepper flakes (a Japanese spice blend).<\/p>\n

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