3 x 200g pkts Thai tofu (halved diagonally)
100g rice vermicelli noodles
7 green shallots (ends trimmed, cut into 7cm lengths)
4 purple (Asian) eschalots (finely chopped)
2 vine-ripened tomatoes (cut into wedges)
3 garlic cloves (peeled)
2 tbsp kecap manis
250ml (1 cup) water
1/2 tsp ground white pepper
Pinch of ground nutmeg
2 tbsp vegetable oil
1 x 7cm cinnamon stick
1 tsp salt
Place the noodles in a heatproof bowl & cover with boiling water.
Set aside for 5 minutes to soak. Drain well.
Place eschalot, garlic, salt, pepper & nutmeg in a mortar & use a pestle to gently pound until a paste forms.
Heat oil in a wok over medium-high heat until just smoking.
Add garlic paste & cinnamon then stir-fry for 2 minutes or until fragrant.
Add tofu, tomato & shallot and stir-fry for 1 minute.
Add the kecap manis & water then bring to the boil.
Remove from heat.
Add the noodles a& gently toss until just combined.
Spoon among bowls to serve.