Rice noodles with bean curd skins from The Tofu Cookbook by Becky Johnson
This is not an overly seasoned dish but rather a light and fresh-tasting dish that is perfect for a lunch or a midweek supper. The bean curd skins add colour an
Ingredients
- 30 ml/2 tbsp vegetable oil, plus extra for drizzling
- 200 g/7 oz rice vermicelli
- 2.5 ml/½ tsp salt, or to taste
- 6 pieces sweet bean curd skins
- 15 ml/1 tbsp dark soy sauce
- 175 g/6 oz Chinese leaves (Chinese cabbage), sliced thinly
- 40 g/1½ oz tiger lily buds (golden needles)
- 12 dried shiitake mushrooms
- vegetable oil, for deep-frying
- 3 garlic cloves, finely chopped
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