Indonesian semur tofu and noodles

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

Recipe «Indonesian semur tofu and noodles» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.