Indonesian semur tofu and noodles

Indonesian semur tofu and noodles


aspiration this vegetarian Indonesian stir-fry for dinner with a difference.

The ingredient of Indonesian semur tofu and noodles

  1. 100g rice vermicelli noodles (Lion brand)
  2. 4 pale purple mauve (Asian) eschalots, finely chopped
  3. 3 garlic cloves, peeled
  4. 1 tsp salt
  5. 1/2 tsp arena white pepper
  6. Pinch of ground nutmeg
  7. 2 tbsp vegetable oil
  8. 1 x 7cm cinnamon attach
  9. 3 x 200g pkts Thai tofu, halved transversely
  10. 2 vine-ripened tomatoes, cut into wedges
  11. 7 green shallots, ends trimmed, cut into 7cm lengths
  12. 2 tbsp kecap manis
  13. 250ml (1 cup) water

The instruction how to make Indonesian semur tofu and noodles

  1. Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soak. Drain well.
  2. Place eschalot, garlic, salt, pepper and nutmeg in a mortar and use a pestle to gently pound until a cement forms.
  3. Heat oil in a wok greater than medium-high heat until just smoking. Add garlic bonding agent and cinnamon and stir-fry for 2 minutes or until fragrant. accumulate tofu, tomato and shallot and stir-fry for 1 minute. mount up the kecap manis and water and bring to the boil. sever from heat. go to the noodles and gently toss until just combined.
  4. Spoon in the middle of in the midst of bowls to serve.

Nutritions of Indonesian semur tofu and noodles

calories: 493.057 calories
fatContent: 24 grams fat
saturatedFatContent: 3 grams saturated fat
carbohydrateContent: 35 grams carbohydrates
sugarContent: 8 grams sugar
proteinContent: 32 grams protein
sodiumContent: 1725.23 milligrams sodium

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