Noodles and rice with tofu and beansprout broth from The Tofu Cookbook by Becky Johnson
This delicious dish is based on the Indonesian recipe Nasi Mi. The custom is to serve the noodles, rice, tofu, broth and sambal individually. Each person then spoons rice into a bowl, followed by t...
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Ingredients
- corn or vegetable oil, for deep-frying
- 225 g/8 oz/1⅛ cup jasmine rice
- 250 g/9 oz firm tofu, drained and cut into 4 rectangular pieces
- 15 ml/1 tbsp palm or corn oil
- 2 garlic cloves, finely chopped
- 1–2 fresh red or green chillies, seeded and finely chopped
- 1 lemon grass stalk, finely chopped
- 45 ml/3 tbsp light soy sauce
- 2 litres/3½ pints/8 cups chicken stock
- 450 g/1 lb fresh mung beansprouts
- ground black pepper
- 30 ml/2 tbsp palm or corn oil
- 4 shallots, finely sliced
- 450 g/1 lb peeled cooked prawns (shrimp)
- 30 ml/2 tbsp kecap manis (sweet soy sauce)
- 225 g/8 oz dried egg noodles, soaked in warm water for 5 minutes until softened
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