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home > recipes > vegetables > tofu with sweet potato noodles
1 block extra firm tofu 1 large sweet onion 1 large green pepper 5 oz mushrooms 2 large garlic cloves Hoisin sauce Soy Sauce Olive Oil - mild kind Dark sesame oil 1 pkg Korean sweet potato cellophane noodles or other kind of cellophane noodles you like salt and pepper Just came up with this dish as a use for my dried cellophane (Korean) sweet potato noodles I recently bought. Cut onion in half and slice into half moon pieces. Slice the green pepper. Slice mushrooms if large or keep the tiny button ones whole. Slice the garlic. Slice the tofu into 1/4-inch block slices and drain in colander to rid excess liquid. Meanwhile cook the noodles (boil in water till tender and drain). Keep warm. Heat some olive oil in skillet and sauté the onions, peppers and mushrooms until crisp tender ( just not mushy ) Add and sauté in the garlic. Add some good splashes of soy sauce, Asian sesame seed oil and about 1/4 cup of the hoisin sauce and stir well. Add the tofu and carefully heat and turn to coat both sides of the tofu. Season with additional salt and pepper, soy sauce and Hoisin sauce if desired. Toss the cooked noodles in additional sesame oil and place on platter and top with the sautéed vegetables and tofu. Garnish with sesame seeds and chopped scallion. Serves 4 to 6.

Tofu with Sweet Potato Noodles


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list all recipes by BUTTERFLYDOG (1134)


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keyword: sweet
keyword: potato
keyword: noodles
recipes for vegetables
recipes by butterflydog
Email Address:
(posted January 9, 2006)

1 block extra
firm tofu
1 large
sweet onion
1 large
green pepper
5 oz mushrooms
2 large
garlic cloves
Hoisin
sauce
Soy
Sauce
Olive Oil - mild kind
Dark
sesame oil
1 pkg Korean
sweet potato cellophane noodles or other kind of cellophane noodles you like
salt and pepper

Just came up with this dish as a use for my dried cellophane (Korean)
sweet potato noodles I recently bought.

Cut
onion in half and slice into half moon pieces. Slice the
green pepper. Slice mushrooms if large or keep the tiny button ones whole. Slice the garlic. Slice the tofu into 1/4-inch block slices and drain in colander to rid excess liquid.

Meanwhile cook the
noodles (boil in water till tender and drain). Keep warm.

Heat some
olive oil in skillet and sauté the onions, peppers and mushrooms until
crisp tender ( just not mushy ) Add and sauté in the garlic. Add some good splashes of soy sauce, Asian sesame seed oil and about 1/4 cup of the hoisin sauce and stir well. Add the tofu and carefully heat and turn to coat both sides of the tofu. Season with additional salt and pepper, soy sauce and Hoisin sauce if desired.

Toss the
cooked noodles in additional sesame oil and place on platter and top with the sautéed vegetables and tofu. Garnish with sesame seeds and chopped scallion.

Serves 4 to 6.


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