Time: 30 minutes (esimate)
Servings: 6
Calories per serving: 330 (excluding sauce)
Reheating: Do not freeze. Reheat in microwave, or on hob. Add peanut dust after reheating, or peanuts will burn.
Ingredients
- 270 g firm tofu
- a little plain flour
- 15 tbsp. peanuts
- 150 g instant flat rice noodles
- 12 shallots
- 6 garlic cloves
- 5 red chillis
- 6 eggs
- 3/4 tsp. chilli powder
- 3/4 tsp. ground white pepper
- 6 tsp. dark soy sauce
- 1 1/2 tsp. tamarind paste mixed in 6 tsp. water
- 5 tsp. lime juice
- 12 spring onions
- 500 g bean sprouts
Sauce (optional)
- 6 tbsp. rice wine vinegar
- 4 tbsp. brown sugar
- 1 tbsp. lime juice
- 1 red chilli
- 1 green chili
- salt
Notes
- not sure if deep fryng tofu is necessary
- dont add peanuts until ready to serve - they don't reheat well
Method
- cut tofu into cubes
- coat tofu cubes in flour
- deep fry until golden brown
- remove and lay on kitchen towel
- heat oven to 180 C
- lay peanuts on tray
- bake for 5 minutes, checking / stirring often
- remove when golden brown and grind into dust
- cook noodles according to packet instructions - drain
- fry shallots, garlic and chillis until golden brown
- beat eggs and add, cook for a moment, stirring well
- add sliced tofu and fry for 1-2 minutes
- add noodles
- add chilli poweder, white pepper, soy sauce, tamarind and lime juice
- add srping onions and bean sprouts
- add peanuts
Sauce (optional)
- gently heat vinegar and sugar until dissolved
- allow to cool
- stir in remining ingredients