Singapore Style Vermicelli Noodles
7 ounces Extra Firm Tofu, cut into matchsticks or cubed
6 ounces dried vermicelli
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
8 dried chilies
3 tablespoons peanut oil
1 tablespoon hoisin sauce
2 tablespoons curry powder
4 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons sesame oil
Place dried vermicelli in a large bowl and douse with boiling water. Let stand for five minutes then drain and toss with sesame oil.
In a small bowl combine, curry powder, lime juice, soy sauce and hoisin sauce.
In a large wok heat peanut oil over medium high heat.
Add chilies, lemongrass, ginger, garlic and cook until fragrant.
Add tofu and stir fry until golden, about three minutes.
Remove tofu and chilies from the wok and set aside. Add more peanut oil to the wok if necessary.
Place jalapeno, red pepper, carrot, celery and stir-fry 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.
Remove from heat and serve with lime wedges and fresh cilantro.