Indonesian semur tofu & noodles

Serves: 4

Prep: 15 mins

Cooking: 10 mins

100g rice vermicelli noodles (Lion brand)

4 purple (Asian) eschalots, finely chopped

3 garlic cloves, peeled

1 tsp salt

1/2 tsp ground white pepper

Pinch of ground nutmeg

2 tbs vegetable oil

1 x 7cm cinnamon stick

3 x 200g pkts Thai tofu (Soyco brand), halved diagonally

2 Flavorite tomatoes, cut into wedges

7 green shallots, ends trimmed, cut into 7cm lengths

2 tbs kecap manis

250ml (1 cup) water

1. Place the noodles in a heat proof bowl and cover with boiling water. Set aside for 5 mins to soak. Drain well.

2. Place eschalot, garlic, salt, pepper and nutmeg in a mortar and use a pestle to gently pund until a paste forms.

3. Heat oil in a wok over medium high heat until just smoking. Add garlic paste and cinnamon and stir fry for 2 minutes or until fragrant. Add tofu, tomato and shaloot and stir fry for 1 minute. Add the kecap manis and water and bring to the boil. Remove from heat. Add the noodles and gently toss until combined.

4. Spoon among bowls to serve.

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