1 14oz block firm tofu
1 med or large potato
1 onion, chopped
4 cloves garlic, minced
2 piece of ginger, minced
1 teaspoon chilli paste
4 ozs beansprouts, washe'd & drained well
1/2 bunch spinach, washed, drained well & chopped
1 160z packet yellow eggless egg noodles
1 tablespoon soy sauce
2-3 tablespoon tomato ketchup
Bake the tofu at 450F for 20 mins & cube. Cut the potato french fry style. In a little oil, drop the potatoes & fry till cooked.Remove & drain. In the same oil, fry the onions for a while. Add the garlic & ginger. Add chilli paste. Stir for a short time. Add spinach & cook till the water(if any) evaporates. Stir in the bean sprouts. Cook for a minute. Add the yellow noodles, a little salt, soya sauce & tomato Ketchup. Stir well till the seasonings are well mixed. Finally,add in the tofu & potatoes, stir well & serve hot, with a side serving of sliced cucumber, sliced red onion(optional)& tomato ketchup.
Note : Watch the salt as the soy sauce adds to the salty taste as well.