Indonesian Style Noodles With Crispy Tofu
This colourful dish of Indonesian style noodles with crispy tofu is just what is needed on a cold dreary day like today. It is one of those dishes that I have quickly created, using whatever I could find in my kitchen cupboards and fridge…throwing together a bit of this, and a bit of that, to create a very tasty meal. I love the different textures in this dish. The crunchy exterior of the tofu and its melt in your mouth softness in the centre, go well with the crunchy vegetables and the silky soft vermicelli noodles.
The Indonesian flavours in this recipe has been inspired by a selection of spices sent to me by Barts. The British herbs and spices company has recently launched a range of blends inspired by the traditional spice route, incorporating flavours from Portugal, the Middle East, North Africa, India, Thailand and Indonesia. Anyone who knows me will know my obsession with spices. They are a great way to add oomph to your dishes, turning even the humble sandwich into a gloriously tasty masterpiece. Since the arrival of these blends, I have been having a lot of fun in my kitchen, throwing piri piri spices on to my roast chicken; massaging harissa spices on to my pork chops and blending panch phoran into to my curries.
This particular recipe uses the Goreng blend, normally found in the popular Indonesian rice dish, Nasi Goreng. The blend is made up of garlic, paprika, onion, chilli flakes, coriander seeds, white pepper, cumin, galangal, lemongrass and ginger, giving a citrussy fiery kick to the noodles and tofu.
- 250g silken tofu
- 100g ground rice flour
- Barts Indonesian Goreng spice blend
- Salt to taste
- Vegetable oil, enough for frying
- 90 vermicelli noodles, uncooked
- 1 red onion, finely diced
- 2 cloves garlic, finely chopped
- 1 inch ginger, peeled and julienned
- 1/2 - 1 tablespoon light soy sauce (gluten free versions are available)
- 1 tablespoon Barts Indonesian Goreng spice blend
- Assortment of vegetables, such as sprouting broccoli, carrots, red cabbage, bean sprouts, baby pak choi, baby sweetcorn and spring onions.
- Crispy tofu (see above)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Remove the tofu from the packet and drain any excess water. Wrap the block of tofu around two pieces of kitchen paper, place on a plate and refrigerate for 1 hour.
- Remove the kitchen paper, you will notice it will be completely wet. Place the tofu back on the plate and cut into 3 inch size cubes. Sprinkle all sides with the Indonesian goreng spice blend and salt.
- Scatter the rice flour onto a plate. Then, take the spiced cubes and immerse them into the flour, ensuring all sides are covered.
- Place a medium frying pan over medium heat. Add enough vegetable oil to cover the entire surface of the pan. When the oil has heated, add the tofu cubes and fry on both sides until they are crispy and golden. Drain on kitchen paper and set aside.
- Cook the vermicelli noodles as per the instructions on the packet. Rinse with cold water and set aside.
- Add a tablespoon of oil into a large deep bottomed frying pan and place over medium heat. When the oil has heated, add the onions and stir fry until they have softened. Add the garlic and ginger and fry for a minute or two, being careful not to burn them.
- Add the soy sauce, cooked vermicelli noodles and the vegetables. Stir fry for a couple of minutes - you want to keep the vegetables crunchy.
- Add the Indian goreng spice blend and seasoning, making sure the spices have fully coated the vegetables and noodles.
- Check seasoning before serving on a plate, adding the crispy tofu on top.
- I am currently hosting this month’s In My Veg Box event on behalf of Nayna Kanabar of Citrus Spice. April’s theme is Onion. If you have a vegetarian dish that contains this ingredient, please do get involved.
- Four Seasons Food Challenge, which is currently “Celebrating Vegetables. The event is jointly hosted by Eat Your Veg and Delicieux.
- Extra Veg, an event jointly hosted by Utterly Scrummy and Fuss Free Flavours.
- Ren Behan’s Simple and In Season event, currently hosted by Utterly Scrummy, as spring onions are currently in season
- A Mummy Too’s Recipe of the Week.