Prep 5 mins
Cook 15 mins
Vegetarian Times. September 2003. I'll leave out the eggplant when I make this.
- 1 lb firm tofu
- cornstarch, for dusting
- 4 ounces dried round rice sticks (noodles)
- 1 cup vegetable oil (for frying, (or more)
- 2 Japanese eggplants, rinsed and thinly sliced on diagonal
- 2 tablespoons tamari soy sauce
- 8 tablespoons Thai sweet chili sauce (or other asian sweet sauce, such as hoisin sauce)
- 1⁄2 cup crushed unsalted peanuts (to garnish)
- 4 tablespoons cilantro leaves (to garnish)
- 1 green chili pepper, thinly sliced, for garnish
- Slice tofu in half horizontally, and cut each half into triangles for total of 8 triangles.
- Place tofu on several layers of paper towels, and press out excess water. Dust each tofu with cornstarch, and set aside.
- Bring large saucepan of water to a boil, and cook noodles 6 to 7 minutes, or according to package directions. Remove from heat, drain and set aside.
- Heat oil in large skillet or wok over medium heat. When hot, carefully place tofu into oil, taking care not to crowd pieces. Fry 3 to 4 minutes on one side until golden, and, using tongs, turn triangles over to brown second side.
- Remove from heat, and drain on paper towels. Repeat until all tofu is cooked.
- Discard all but about 1 tablespoon oil from skillet or wok.
- Stir-fry eggplant slices 4 to 5 minutes, or until softened and slightly golden. Stir in soy sauce, cook 30 seconds, or until eggplant is coated with soy sauce, and remove from heat.
- To serve, place a portion of noodles on each individual plate, and top with tofu triangles and eggplant slices.
- Garnish each with 2 tablespoons Thai sweet chili sauce, 2 tablespoons crushed peanuts, 1 tablespoon cilantro leaves and green chili slices.