Stir-Fried Bean Curd With Lemon Grass On Crisp Noodles (Vietnam)

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Stir-Fried Bean Curd With Lemon Grass On Crisp Noodles

(Vietnam)

 

2 stalks fresh lemon grassor 2 tbsps. dried lemon

grass)

1 pound firm bean curd (tofu)

Vegetable oil for deep-frying

4 ounces cellophane (bean thread) noodles

1 10 oz. can straw mushrooms, drained, with 2/3 cup of

the mushroom liquid reserved

1/4 cup hoisin sauce (vegetarian style)

2 tablespoons soy sauce

1 tablespoon tomato paste, plus

1 teaspoon tomato paste

2 red chile peppers, seeded, sliced thin

2 leeks, white part only, thinly sliced

1 red bell pepper, cut into 1 " chunks

1 green bell pepper, cut into 1 " chunks

Freshly-ground white pepper to taste

Cilantro sprigs for garnish

 

If you are using fresh lemon grass, discard the outer

leaves and upper half of the stalk. Cut into thin

slices and finely chop. If you are using dried lemon

grass, soak in warm water for 1 hour. Drain and finely

chop.

Cut the bean curd into 1-inch cubes. Drain on a double

thickness of paper towels.

Pour 1 inch of oil in a wok or skillet and set over

moderately-high heat. Fry the bean curd cubes, without

crowding, until browned on all sides, about 8 minutes,

or until crisp and golden brown. Remove the bean curd

with a slotted spoon and drain on paper towels.

Drop about one-fourth of the cellophane noodles into

the hot oil (365 degrees). As they puff and expand,

push them down into the oil. Turn the noodles and

continue to cook until the crackling stops, 15 to 20

seconds in all. Remove and drain on paper towels.

Place on a serving platter and keep warm in a 200

degree oven. Cook the remaining noodles in the same

manner.

Combine the reserved mushroom liquid, hoisin sauce,

soy sauce, tomato paste and chiles in a bowl; stir to

blend. Set the sauce aside.

Remove all but 3 tablespoons of the oil from the wok.

Drop in the leeks and lemon grass and stir-fry over

moderately-high heat for 1 minute. Add the bell

peppers and stir-fry for 1 minute. Add the mushrooms

and bean curd cubes and stir-fry for 1 minute longer.

Stir in the sauce and bring to a boil. Stir until the

sauce thickens, about 2 minutes.

Pour the mixture over the cellophane noodles. Sprinkle

with white pepper and garnish with cilantro sprigs.

Serves 4.

 

 

 

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