Post by garywalker on Jan 30, 2011 14:51:09 GMT -5
Vermicelli Noodles with Vegetables and Spicy Tofu
SERVES: 4
INGREDIENTS:
* 4 bundles vermicelli noodles
* 1 block firm tofu, well drained and cut into 1-inch cubes
* 1-2 tsp jarred Chinese style garlic chili sauce (or more to taste)
* 2 cups, peeled, deseeded and sliced cucumber
* 1/2 cup chopped cilantro
* 2 green onions, chopped
* 1 heaping Tbs minced fresh peeled ginger
* 2-3 small to medium peeled carrots, peeled into bite size strips
* 4 Tbs soy sauce
* 1 Tbs sesame oil
Toasted cashews or peanuts for garnish (optional but good)
PROCEDURE:
Bring a large pot of water to a boil and add 4 bundles of the vermicelli, 1 bundle of noodles per serving.
Vermicelli noodles are made from mung beans and you'll want to use a wooden spoon to break the bundles up and let them boil along for 2-3 minutes then strain them through a colander in the sink and run cold water over them.
While the noodles are draining in the sink, add 1-2 teaspoons of the garlic chili sauce to one well drained, cubed block of tofu in a mixing bowl and toss to coat.
Next, use a large mixing bowl to combine 2 cups peeled, deseeded and sliced cucumbers with 1/2 cup fresh chopped cilantro and 2 finely chopped green onions, add a heaping Tbs finely minced fresh ginger to that and then use a peeler to shave bite size strips from 2-3 peeled carrots into the bowl.
Next, add 3-4 Tbs soy sauce to that and 1 Tbs sesame oil, add the well drained vermicelli noodles and toss everything together.
Divide the vermicelli and vegetables into individual bowls and top that with some of the marinated tofu and finish with toasted cashews or peanuts if you like.
HINTS:
Try substituting buckwheat soba noodles or regular thin spaghetti for the vermicelli noodles.
SERVES: 4
INGREDIENTS:
* 4 bundles vermicelli noodles
* 1 block firm tofu, well drained and cut into 1-inch cubes
* 1-2 tsp jarred Chinese style garlic chili sauce (or more to taste)
* 2 cups, peeled, deseeded and sliced cucumber
* 1/2 cup chopped cilantro
* 2 green onions, chopped
* 1 heaping Tbs minced fresh peeled ginger
* 2-3 small to medium peeled carrots, peeled into bite size strips
* 4 Tbs soy sauce
* 1 Tbs sesame oil
Toasted cashews or peanuts for garnish (optional but good)
PROCEDURE:
Bring a large pot of water to a boil and add 4 bundles of the vermicelli, 1 bundle of noodles per serving.
Vermicelli noodles are made from mung beans and you'll want to use a wooden spoon to break the bundles up and let them boil along for 2-3 minutes then strain them through a colander in the sink and run cold water over them.
While the noodles are draining in the sink, add 1-2 teaspoons of the garlic chili sauce to one well drained, cubed block of tofu in a mixing bowl and toss to coat.
Next, use a large mixing bowl to combine 2 cups peeled, deseeded and sliced cucumbers with 1/2 cup fresh chopped cilantro and 2 finely chopped green onions, add a heaping Tbs finely minced fresh ginger to that and then use a peeler to shave bite size strips from 2-3 peeled carrots into the bowl.
Next, add 3-4 Tbs soy sauce to that and 1 Tbs sesame oil, add the well drained vermicelli noodles and toss everything together.
Divide the vermicelli and vegetables into individual bowls and top that with some of the marinated tofu and finish with toasted cashews or peanuts if you like.
HINTS:
Try substituting buckwheat soba noodles or regular thin spaghetti for the vermicelli noodles.