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Recipe provided by Simon Bryant

Serves 4


80g beancurd sticks, soaked in cold water for 1 hour

vegetable oil, for frying

4 free-range eggs

1 tablespoon sambal oelek

1 large onion, sliced

4 cloves garlic, crushed

½ teaspoon white sugar

1 bunch Chinese broccoli stems cut into 3cm lengths and leaves sliced in half

300g firm tofu, ripped into bite-sized pieces

80ml light soy sauce

2 tablespoons dark soy sauce

60ml kecap manis

1 bunch garlic chives, cut into 3cm lengths

½ bunch spring onions, green parts cut into 3cm batons

¼ teaspoon cracked white pepper

2 cups bean sprouts

+ Rice Noodles

vegetable oil, for greasing

1 cup rice flour

½ cup tapioca flour



For the rice noodles, set a steamer on top of a saucepan of water over medium heat. Grease a shallow cake tin (between 20cm and 30cm diameter is good; just make sure it fits in the steamer) with a little oil. Grease a large plate and set it aside. Combine the rice flour and tapioca flour in a bowl. Add ½ cup of water and vigorously work into a thick batter, about a minute or so. Slowly stream in another 1 cup of water while whisking to combine.

Place the cake tin in the steamer for a minute to preheat. Re-whisk the noodle batter and pour into the tin until about 2mm thick. Swirl the tin using tongs to distribute the batter evenly. Pop the lid on the steamer and steam for about 2 minutes until the batter turns from cloudy to shiny and opaque. Remove from the heat and leave the batter to set for a minute, then gently peel it away from the tin and lay it on the greased plate. Repeat, whisking the batter well in between batches (as the flour will sink to the bottom) and ensuring the cake tin is kept warm and well-greased. Lay the noodle sheets on top of each other, lightly brushing with oil between layers. When cool, cut the sheets into 2cm wide noodles and pile up on a tray.

Hold the soaked beancurd sticks upright and shake out any excess water, then pat them dry.

Preheat 2 – 3 cups of vegetable oil in a large wok until just shimmering. Carefully pop in one or two sticks at a time, standing back as they fizz and splutter. Fry for about 1 – 2 minutes until crispy and golden brown, then remove and drain on paper towel. Repeat with the remaining beancurd sticks. When cool, break the fried sticks into 3 - 4 cm lengths. Discard the oil.

Return the wok to high heat and add 150ml of vegetable oil. Crack 2 of the eggs into the oil, then pop the yolks and leave until almost set. Add half the sambal oelek and onion, and stir fry for a few seconds, then add half the garlic. Once the onion is soft and the garlic is nutty, add half the rice noodles and sugar, stir a few times. Try and leave the noodles to char and blister – resist the urge to stir too much! Add half the broccoli stems, tofu, fried beancurd pieces, soy sauces and kecapmanis and continue stir frying for a minute or so, then fold in half of the broccoli leaves, chives, spring onion, pepper and bean sprouts. Remove from the wok. Repeat with the remaining ingredients. 

Serve immediately.

This recipe and more delicious recipes from Simon Bryant can be found here, photo credit asbCreative Photography.