Singapore Style Vermicelli

Ingredients

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
3 tablespoons pureed lemongrass
3 tablespoons peanut oil
1 tablespoon hoisin sauce
2 tablespoons curry powder
4 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons sesame oil

Preparation

1
Place dried vermicelli in a large bowl and douse with boiling water. Let stand for five minutes then drain and toss with sesame oil.
2
In a small bowl combine, curry powder, lime juice, soy sauce and hoisin sauce.
3
In a large wok heat peanut oil over medium high heat.
4
Add chilies, lemongrass, ginger, garlic and cook until fragrant.
5
Add tofu and stir fry until golden, about three minutes.
6
Remove tofu from the wok and set aside. Add more peanut oil to the wok if necessary.
7
Place jalapeno, red pepper, carrot, celery and stirfyr until tender, about five minutes.
8
Add tofu, chilies and noodles back in the wok.
9
Pour curry mixture and toss to coat.
10
Add additional soy sauce if necessary.
11
Remove from heat and serve with lime wedges and fresh cilantro.

 



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The Chinese takeout classic gets a makeover.

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Sunday, July 10, 2011 - 1:58pm

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