I love to cook at home for my family.
Anne Salatandre
From Manila, PH
Member Since Mar, 2014
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Recipe for Indonesian Semur Tofu and Noodles
Ingredients

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

Preparation Method

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.

Indonesian Semur Tofu and Noodles
Prepration Time: 0 hrs 15 mins
Cook Time: 0 hrs 10 mins
Serves: 4 Persons
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