leaves green cabbage, washed and finely cut, chiffonade style (see below)
ounces vegetarian sausages, cut into strips, about 1 1/2 inches long
lb rice noodles, soaked in warm water (to cover)
salt & fresh ground pepper
scallions, washed, trimmed, and coarsely chopped, as a garnish
lemons, washed, tips cut off, sliced into wedges, as a garnish
Serving Size: 1 (2471) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 183 g30 %
Total Fat 20.4 g31 %
Saturated Fat 3.2 g15 %
Cholesterol 0 mg
Sodium 1799.7 mg
Dietary Fiber 8.9 g35 %
Sugars 7.3 g29 %
Protein 20.4 g
Press tofu by cutting in half and placing paper towels on top, then placing a heavy cast iron skillet(or other heavy object) on top and pressing for 15-20 minutes, to squeeze out moisture. Cut tofu into 1 1/2" strips and roll in cornstarch to coat.
In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
Add tofu and sear until tofu is browned.
To make a chiffonade, stack the cabbage leaves one on top of the other and roll tightly. Cut in thin slices.
Add soy sauce, vegetable broth, fish sauce, carrots, celery, cabbage, and vegetarian sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with tofu and vegetables.
Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.