Brunei - Noodles & Tofu

Noodles & Tofu

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

Direction

-       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 Brunei, 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.