Singapore Style Vermicelli
7 ounces Extra Firm Tofu, cut into matchsticks or cubed
1 jalapeno, deseeded and sliced
1/2 red pepper, cut into matchsticks
2 stalks of celery, sliced
2 large carrots, peeled and cut into match sticks
2 cloves of garlic, minced
2 tablespoons fresh ginger, minced
1 tablespoon hoisin sauce
2 tablespoons curry powder
4 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons sesame oil
In a small bowl combine, curry powder, lime juice, soy sauce and hoisin sauce.
Add chilies, lemongrass, ginger, garlic and cook until fragrant.
Add tofu and stir fry until golden, about three minutes.
Place jalapeno, red pepper, carrot, celery and stirfyr until tender, about five minutes.
Add tofu, chilies and noodles back in the wok.
Pour curry mixture and toss to coat.
Add additional soy sauce if necessary.