Buttermilk Pie

Instructions

• Cook the noodles in a large saucepan of boiling water according to packet instructions until just tender. Drain and refresh under cold running water until very cold. Leave to drain.
• Heat about 5 cm (2 in) sunflower oil in a heavy-based frying pan or wok and fry the tofu cubes for 3-4 minutes until crisp and lightly golden. Drain on kitchen paper and keep warm. Remove all but a few tablespoons of the oil from the wok and fry the onion, ginger, garlic and chilli until soft but not brown. Remove from the heat.
• Blanch the broccoli in a large saucepan of boiling water for about 1 minute, drain and refresh under cold water. Drain again and pat dry with kitchen paper. Combine all the sauce ingredients in a bowl and mix well.
• Return the frying pan or wok with the onion mixture to the heat. When reheated, add the broccoli and stir-fry for 2-3 minutes. Add the sweetcorn and bean sprouts and stir-fry for about 3 minutes. Add the sauce, toss to combine, then add the noodles and the fried tofu. Cook for another 1 minute until heated through. Serve garnished with chilli halves.

Method :

• Preheat oven to 300 degrees F. In a mixing bowl, cream margarine and sugar. Stir in eggbeaters, flour, buttermilk, and vanilla. Pour into defrosted pie shell.
• Bake until tip of a knife inserted in the center comes out clean, about 45 to 60 minutes. Cool slightly before serving.