Name: Indonesian semur tofu and noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: asian
Ingredients: 100g rice vermicelli noodles (Lion brand); 4 purple (Asian) eschalots, finely chopped; 3 garlic cloves, peeled; 2.40 gm salt; 1/2 tsp ground white pepper; Pinch of ground nutmeg; 36.80 gm vegetable oil; 1 x 7cm cinnamon stick; 3 x 200g pkts Thai tofu, halved diagonally; 2 vine-ripened tomatoes, cut into wedges; 7 green shallots, ends trimmed, cut into 7cm lengths; 40.00 ml kecap manis; 250ml (1 cup) water

Indonesian semur tofu and noodles

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Indulge in a unique Indonesian vegetarian stir-fry for a flavorful dinner.

Ingredients:

100g rice vermicelli noodles (Lion brand)
4 purple (Asian) eschalots, finely chopped
3 garlic cloves, peeled
2.40 gm salt
1/2 tsp ground white pepper
Pinch of ground nutmeg
36.80 gm vegetable oil
1 x 7cm cinnamon stick
3 x 200g pkts Thai tofu, halved diagonally
2 vine-ripened tomatoes, cut into wedges
7 green shallots, ends trimmed, cut into 7cm lengths
40.00 ml kecap manis
250ml (1 cup) water

Instructions:

In a heatproof bowl, submerge the noodles in boiling water. Let sit for 5 minutes to soften. Drain thoroughly.
Combine eschalot, garlic, salt, pepper, and nutmeg in a mortar, then use a pestle to delicately pound into a paste.
In a smoking hot wok, sizzle garlic paste and cinnamon for 2 minutes. Toss in tofu, tomato, and shallot for another minute. Pour in kecap manis and water, bringing it to a boil. Take off heat, then gently mix in the noodles until combined.
Divide the mixture evenly into individual serving bowls.

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