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| Malaysian Hot Noodles With Tofu Recipe |
Category: Ethnic / Entrees
Rating:
N/A
Servings: 2
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Ingredients
13 oz tofu, dried; sliced
9 oz chinese dried wheat noodles
13 oz firm tofu; cubed 1/2
3 tablespoon chinese semsaem oil
3 tablespoon fresh ginger; minced
1/2 teaspoon yellow asafoetida powder*
1 bunch choy sum**, leaves and stalk; chopped in 1 sections
3 tablespoon soy sauce
2 tablespoon plain sambal oelek***
3 tablespoon fresh lemon juice
2 cup mung bean shoots
Cooking Directions:
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 **
ethnic,entrees,vegetarian,vegetarian
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