Yield: 4 Servings
150 g Dried rice noodles
2 t Sesame oil
225 g Firm tofu
300 Vegetable stock
75 g Creamed coconut
2 T Soy sauce
1 sm Onion
2 lg Red chillies
3 Garlic cloves
100 g Beansprouts
4 Spring onions
2 T Fresh coriander
Seasoning
Preparation: Cut the tofu into 2.5cm cubes Crumble the creamed coconut. Grate the onion Finely slice the chillies Crush the garlic cloves Thinly slice the spring onions Chop the fresh coriander. Pour boiling water over the noodles and leave for one minute then rinse wuth cold water and drain thoroughly. Heat the oil in a large frying pan and fry the tofu cubes until lightly golden on all sides. Heat the vegetable stock in a medium pan, then add the creamed coconut, soy sauce, onion, chillies and garlic and simmer for 5 minutes. Add the cooked noodles, beansprouts, spring onion slices and fried tofu and cook for a further 3 minutes. Season to taste, add the coriander and serve.
150 g Dried rice noodles
2 t Sesame oil
225 g Firm tofu
300 Vegetable stock
75 g Creamed coconut
2 T Soy sauce
1 sm Onion
2 lg Red chillies
3 Garlic cloves
100 g Beansprouts
4 Spring onions
2 T Fresh coriander
Seasoning
Preparation: Cut the tofu into 2.5cm cubes Crumble the creamed coconut. Grate the onion Finely slice the chillies Crush the garlic cloves Thinly slice the spring onions Chop the fresh coriander. Pour boiling water over the noodles and leave for one minute then rinse wuth cold water and drain thoroughly. Heat the oil in a large frying pan and fry the tofu cubes until lightly golden on all sides. Heat the vegetable stock in a medium pan, then add the creamed coconut, soy sauce, onion, chillies and garlic and simmer for 5 minutes. Add the cooked noodles, beansprouts, spring onion slices and fried tofu and cook for a further 3 minutes. Season to taste, add the coriander and serve.
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