Rice Noodles with Crispy Tofu and Vegetables

     1 block firm or extra firm tofu, sliced into 6 pieces and drained on paper towels overnight

     vegetable oil

     16 oz dried rice noodles (1/2" wide)

     1 1/4 c water

     1 tbsp dried salted black beans

     6 large dried shrimp

     1 medium onion, cut into 1" pieces

     2 large won bok leaves, sliced into 3/8" pieces

     1/2 zucchini, sliced then cut into fourths

     1 bell pepper, cut in 1" pieces

     1 can baby corn, drained

     handful garlic (flat) chives, cut into 1" pieces

     1/4 c oyster sauce

     1/4 c shoyu

     1 tbsp mirin

     1 tbsp shao xing


Heat 1/4" of vegetable oil in a non-stick skillet or wok.  Cut each tofu slice into 6 pieces (3 x 2).  Fry tofu pieces until golden brown and crisp.  Drain on paper towels.  Soak rice noodles in warm water to cover for 30 minutes.  Soak dried shrimp and salted black beans in 1 1/4 c water for 5 minutes.  remove shrimp and black beans and chop fine.  Reserve soaking water.  Heat 2 tbsp oil in a wok.  Saute chopped dried shrimp, black beans, and onions for 1 minutes.  Add won bok and zucchini and saute for a minute.  Add fried tofu cubes.  Add bell pepper, baby corn and chives.  Saute for another minute.  Remove everything from the wok and place on a platter.  Add reserved water to wok.  Drain noodles and cut into thirds.  Add to water in wok.  Cook until water evaporates.  Return tofu and vegetables to wok.  Combine oyster sauce, shoyu, mirin and shao xing. Add to wok, and toss to coat everything in wok.  Remove from heat and serve.

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