| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
Ethnic, Main dish, Vegan, Vegetarian |
2 |
Servings |
INGREDIENTS
| 13 |
oz |
Tofu, dried sliced |
| 9 |
oz |
Chinese dried wheat noodles |
| 13 |
oz |
Firm tofu, cubed 1/2" |
| 3 |
T |
Chinese semsaem oil |
| 3 |
T |
Fresh ginger, minced |
| 1/2 |
t |
Yellow asafoetida powder* |
| 1 |
|
Choy sum**, leaves and |
|
|
stalk chopped in 1" |
|
|
sections |
| 3 |
T |
Soy sauce |
| 2 |
T |
Plain sambal oelek*** |
| 3 |
T |
Fresh lemon juice |
| 2 |
c |
Mung bean shoots |
| 1 |
|
tsp salt, making 2 tsp. |
INSTRUCTIONS
Soak dried tofu slices in hot water for 15 mintues. When softened, cut
into 1" squares, drain, and pat dry. Cook the wheat noodles in boiling
water until al dente, a little firm. Drain, rinse under cold water,
and drain again. Heat oil in wok over high heat, and deep-fry the tofu
cubes until goldenbrown. Remove from pan and drain. Next deep-fry the
squares of dried tofu until golden brown andslightly blistered; remove
and drain. Heat sesame oil in another wok on full heat; saute the
minced ginger for 1 minute. Add the asafoeitda and choy sum and stir
fry until soft. Add the soy sauce, sambal oelek, lemon juice, tofu
noodles. Stir fry for another 2 minutes or until the noodles are hot.
Serve immediately. asafoetida powder: available at Indian grocers
*choy sum: also known as rape ***sambal oelek: a hot condiment made
from ground fresh red, hot chilies, popular in Malay and Indonesian
cuisine. Available at Asian grocery stores. To make your own, pound
together 2 red hot chilies and Recipe from Kalachandji's Restaurant
and Palace, Dallas, Texas/MM by DEEANNE ** From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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