Bean Curd with Vegetables and Noodles in Coconut Milk Recipe

Bean Curd with Vegetables and Noodles in Coconut Milk Recipes

Ingredients :

2 oz cellophane noodles

3-4 tender carrots, julienned

1 cup cauliflower florets

1 lb firm bean curd

1/2 cup peanut oil

4 shallots, minced

2 thin slices of ginger

1 cup coconut milk

2 tbsp Tamari sauce or soy sauce

1 tsp sea salt

1/2 tsp sugar

1 small garlic clove, finely minced

fresh coriander leaves, for garnish

Method :

Soak cellophane noodles in 1 quart of warm water for 20 minutes, drain, and set aside. Meanwhile, blanch carrots and cauliflower florets for 1 minute in boiling water. Drain, reserving 1/4 cup water, and set aside. Pat dry the bean curd with paper towels and cut into 1-inch cubes. Heat oil in a wok over high heat and fry bean cubes until golden brown. Drain on paper towel, and keep warm. Pour off most of the oil, leaving about 1 tbsp, and, over medium heat, stir-fry the shallots and ginger for 1 minute. Stir in carrots and cauliflower, and cook for 30 seconds. Add bean curd and coconut milk, Tamari or soy sauce, salt, sugar, garlic, and reserved water. Bring gently to the simmer, add cellophane noodles, lower heat, partially cover and simmer for 5 minutes. Serve immediately, garnished with whole coriander leaves.

Serves 3-4

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