Stir Fried Vegetarian Rice Noodles & Crunchy Tofu Nuggets

Below are the latest recipes from New Asian Cuisine -- Enjoy! by : Grace & Jaden Stir Fried Vegetarian Rice Noodles Courtesy of Quick & Easy Asian Vegetarian Recipes Serves 4 Preparation time: 15 mins + 20 mins soaking timeCooking time: 30 mins 8 dried black Chinese mushrooms, soaked in hot water for 20 minutes 1 teaspoon salt 7 oz (200 g) dried rice vermicelli (beehoon or mifen) 1 tablespoon sesame oil 2 tablespoons oil 1/2 inch (1 cm) fresh ginger, cut into fine shreds 2 cloves garlic, minced 1 teaspoon soy sauce 1 teaspoon sugar 1/2 teaspoon salt 1 1/2 cups (200 g) thinly sliced cabbage 1 small carrot, cut into fine strips 1 bunch garlic chives, snipped into lengths 1 tablespoon vegetarian mushroom oyster sauce 1 cup (50 g) bean sprouts, washed and trimmed 1 teaspoon freshly-ground black pepper 1 red finger-length chili, sliced, to garnish2 limes, cut in wedges 1. After soaking the mushrooms, remove and discard the stems and slice the caps, reserving the soaking liquid. Set the mushrooms aside. 2. Bring a pot of water with the salt to a full boil, and add the rice vermicelli. Cook for exactly 3 minutes, then drain. Place the rice vermicelli in a mixing bowl and drizzle with the sesame oil; toss to coat thoroughly and set aside. 3. Heat the oil in a wok until smoking, and add the ginger, garlic, and mushrooms and stir-fry 1 to 2 minutes. Add the soy sauce, sugar, and salt, and stir-fry. 4. Add the cabbage and carrot and stir-fry for 2 to 3 minutes; stir in 3 tablespoons of the reserved mushroom water and cook for 2 to 3 minutes more. 5. Add the garlic chives and vegetarian mushroom oyster sauce and stir-fry for 2 minutes, then add the bean sprouts and stir-fry for 1 more minute. 6. Add the black pepper, stir to distribute evenly, and place the vegetables on the rice vermicelli. Toss to combine, garnish with the sliced chili, and serve with slices of lime. Vegetarian mushroom oyster sauce is a soy-based sauce that is the vegetarian substitute for regular oyster sauce. Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group. Crunchy Tofu Nuggets recipe from Asian Appetizers Cookbook by Vicky Liley Serves 4 1 cake (10 oz/300 g) firm tofu 1 cup (250 ml) water 1/4 cup (60 ml) soy sauce 1 teaspoon grated fresh ginger 2 tablespoons mirin or sweet white wine 1/4 cup (45 g) all-purpose (plain) flour 2 eggs, lightly beaten with 2 tablespoons water 3/4 cup (60 g) crushed shredded wheat breakfast cereal Oil, for deep-frying Creamy Sweet Chili Sauce 31/2 oz (100 g) silken tofu, drained 1/4 cup (60 ml) sweet chili sauce 1 teaspoon soy sauce 1 teaspoon chopped coriander leaves (cilantro) 1. In a medium saucepan, combine the tofu, water, soy sauce, ginger and mirin. Gradually bring to a boil, reduce the heat and simmer for 15 minutes, turning the tofu occasionally. Remove from the heat and let cool for 5 minutes. 2. Cut the tofu into 1-inch (2.5 cm) blocks and lightly dust them with the flour. Dip the tofu blocks into the egg mixture, draining off any excess, then dredge them in the crushed wheat flakes. 3. Make the Creamy Sweet Chili Sauce by processing the soft tofu in a blender until smooth. Add the chili sauce, soy sauce and coriander leaves and mix until well combined. 4. Fill a deep saucepan or wok one-third full with oil and heat to 365°F (185°C). Deep-fry the tofu in batches until golden, 2–3 minutes. Drain on paper towels and serve immediately, with the Creamy Sweet Chili Sauce. Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group. SOURCE: newasiancuisine.com