Name: On crisp noodles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 9 dried shiitake mushrooms; 1/4 cup (60ml) hoisin sauce; 2 tablespoon tomato sauce; 2 tablespoon fish sauce; 1/4 cup fresh lemon grass, finely chopped; 3 red thai chillies, chopped finely; 1 large_piece (200g), brown onion , chopped finely; 4 clove garlic, crushed; 1/4 cup fresh coriander, finely chopped; 500 gram firm tofu, drained, cut into 3cm pieces; vegetable oil, for deep-frying; 100 gram thin rice stick noodles; 2 teaspoon peanut oil; 1 medium_piece (200g) red capsicum, sliced thinly; 100 gram snow peas, sliced coarsely

Ingredients

9 dried shiitake mushrooms

1/4 cup (60ml) hoisin sauce

2 tablespoon tomato sauce

2 tablespoon fish sauce

1/4 cup fresh lemon grass, finely chopped

3 red thai chillies, chopped finely

1 large_piece (200g), brown onion , chopped finely

4 clove garlic, crushed

1/4 cup fresh coriander, finely chopped

500 gram firm tofu, drained, cut into 3cm pieces

vegetable oil, for deep-frying

100 gram thin rice stick noodles

2 teaspoon peanut oil

1 medium_piece (200g) red capsicum, sliced thinly

100 gram snow peas, sliced coarsely

Method

1.Place mushrooms in medium heatproof bowl, cover with boiling water. Stand 20 minutes, drain. Discard stems, slice caps.

2.Combine sauces, lemon grass, chilli, onion, garlic, coriander and tofu in large bowl, mix gently. Cover, stand at room temperature 30 minutes. (Can be made 1 day ahead to this stage and refrigerated, covered).

3.Heat vegetable oil in large frying pan. Cook noodles until puffed, drain on absorbent paper.

4.Remove tofu from marinade, reserve marinade. Heat peanut oil in a wok or large frying pan. Stir-fry tofu, in batches, until browned lightly, remove from wok.

5.Add mushrooms, capsicum, snow peas and reserved marinade to wok, stir-fry 3 minutes. Add tofu, stir-fry until hot. Serve tofu mixture on noodles.

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