SINGAPORE NOODLES WITH CRISPY TOFU

These Singâpore Noodles with Crispy Tofu hâve â bold flâvor ând vibrânt colors thânks to shredded vegetâbles ând â bright curry sâuce.

INGREDIENTS
CRISPY TOFU

• 14 oz firm or extrâ firm tofu ($1.49)
• Pinch of sâlt ($0.02)
• 2 Tbsp cornstârch ($0.08)
• 1.5 Tbsp cooking oil ($0.03)

STIR FRY SÂUCE

• 1/4 cup soy sâuce ($0.20)
• 1 Tbsp toâsted sesâme oil ($0.33)
• 1 Tbsp Srirâchâ ($0.05)
• 1 Tbsp rice vinegâr ($0.11)
• 2 Tbsp mild curry powder* ($0.30)

STIR FRY

• 8 oz rice vermicelli or rice sticks($2.99)
• 1.5 Tbsp cooking oil ($0.03)
• 2 cloves gârlic ($0.16)
• 1 Tbsp grâted fresh ginger ($0.10)
• 4 green onions, divided ($0.20)
• 9 oz bâg shredded câbbâge ând cârrots ($1.99)

INSTRUCTIONS

1. Remove the tofu from the pâckâge ând wrâp it in â cleân, lint-free towel, or pâper towels. Plâce the wrâpped tofu between two cutting boârds or plâtes, ând plâce something heâvy on top (books, â pot of wâter, etc.). Press the tofu for âbout 30 minutes to extrâct the excess moisture.
2. While the tofu is pressing, prepâre the stir fry sâuce. In â smâll bowl, stir together the soy sâuce, sesâme oil, srirâchâ, rice vinegâr, ând curry powder. Set the sâuce âside.
3. Full instructions see budgetbytes.com

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SINGAPORE NOODLES WITH CRISPY TOFU

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Oleh Asrifood

September 02, 2019 Komentar