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Tofu fillet & rice noodles in milky broth? (Yu Tau Mai ‘素鱼头米粉’) – a very appetizing soup with a touch of tartness that’s traditionally made with seafood. I hope you will like this cozy dish & have a great Monday, friends.?
Recipe (yields 3 servings)
?Tofu ‘fish’ ingredients:
~ 1 pack of 16oz firm tofu, drained really well & pat dry
~ 2 sheets of nori, cut each to 4 vertical strips
✅Slice tofu into 8 rectangle slices & season with salt. Then wrap nori on each tofu & seal with water/cornstarch slurry. Be sure not to wrap the nori sheet too tight as tofu will puff up during cooking.??
✅Place tofu in a heated non-stick pan with 1 teaspoon oil. Then cover the lid & cook tofu over low medium heat until golden brown on all sides, flipping halfway.
?Soup ingredients:
~ 6 cups veggie stock
~ 1-2 cups unsweetened oat milk
~ 4 tomatoes (cut into wedges), 6 slices ginger, 1/4 cup Asian preserved sour mustard greens
~ 1 teaspoon mushroom seasoning (optional)
~ oil, salt to taste
✅To make the soup, sauté ginger with 1 teaspoon oil until fragrant in a deep saucepan. Then, cook tomatoes until the skin starts to wilt & add preserved mustard greens & veggie stock. Bring mixture to boil & let simmer for 20 minutes, covered. ✅Season with salt & mushrooms seasoning (if using). Add ‘milk’ & warm it right before serving (more milk for a creamier texture).
?Other ingredients:
~ 3 servings thick rice noodles (cook based on package’s instructions)
~ blanched veggies (used Taiwan bok choy), crispy ginger, toasted sesame oil, white pepper
~ Shaoxing cooking wine (optional)
✅To serve, place cooked rice noodles in a bowl, ladle soup over, top with tofu ‘fish’ & all other ingredients. Enjoy it warm with a side of chili in soy sauce.?
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