| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Main dish, Ethnic |
2 |
Servings |
INGREDIENTS
| 13 |
oz |
Tofu, dried; sliced |
| 9 |
oz |
Chinese dried wheat noodles |
| 13 |
oz |
Firm tofu; cubed 1/2" |
| 3 |
tb |
Chinese semsaem oil |
| 3 |
tb |
Fresh ginger; minced |
| 1/2 |
ts |
Yellow asafoetida powder* |
| 1 |
bn |
Choy sum**, leaves and stalk; chopped in 1" sections |
| 3 |
tb |
Soy sauce |
| 2 |
tb |
Plain sambal oelek*** |
| 3 |
tb |
Fresh lemon juice |
| 2 |
c |
Mung bean shoots |
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 1/2 tsp salt,
making 2 tsp.
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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