Indonesian semur tofu and noodles

Cooking Vegetarian Indonesian semur tofu and noodles

Try this vegetarian Indonesian stir-fry for dinner with a difference.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soak. Drain well.
  2. Place eschalot, garlic, salt, pepper and nutmeg in a mortar and use a pestle to gently pound 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 shallot 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 just combined.
  4. Spoon among bowls to serve.

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100g rice vermicelli noodles
4 purple eschalots, finely chopped
3 garlic cloves, peeled
1 tsp salt
1/2 tsp ground white pepper
Pinch of ground nutmeg
2 tbsp vegetable oil
1 x 7cm cinnamon stick
3 x 200g pkts Thai tofu, halved diagonally
2 vine-ripened tomatoes, cut into wedges
7 green shallots, ends trimmed, cut into 7cm lengths
2 tbsp kecap manis
250ml water

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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