Noodles and Tofu

Ingredients

• 13 oz tofu, dried—sliced
• 9 oz Chinese dried wheat noodles
• 13 oz firm tofu -- cubed ½"
• 3 tbsp Chinese sesame oil
• 3 tbsp fresh ginger -- minced
• ½ tsp yellow asafoetida powder
• 1 bunch choy sum, leaves and stalk chopped in 1" sections
• 3 tbsp soy sauce
• 2 tbsp plain sambal oelek
• 3 tbsp fresh lemon juice
• 2 cups mung bean shoots

Procedures

1. Soak dried tofu slices in hot water for 15 minutes.
2. When softened, cut into 1" squares, drain, and pat dry.
3. Cook the wheat noodles in boiling water until al dente, a little firm.
4. Drain, rinse under cold water, and drain again.
5. Heat oil in wok over high heat, and deep-fry the tofu cubes until golden brown.
6. Remove from pan and drain.
7. Next deep-fry the squares of dried tofu until golden brown and slightly blistered; remove and drain.
8. Heat sesame oil in another wok on full heat; saute the minced ginger for 1 minute.
9. Add the asafoeitda and choy sum and stir fry until soft.
10. Add the soy sauce, sambal oelek, lemon juice, tofu noodles.
11. Stir fry for another 2 minutes or until the noodles are hot.
12. Serve immediately.