Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetarian Main dish
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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 **
