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Chap Che with Fried Tofu
This dish showcases my love of Asian food. It's rich, delicious, easy to make (don't let the number of ingredients throw you)...it's basically a stir-fry dish with fried tofu!Ingredients
Fried tofu:
5-6 tablespoons avocado oil
2-3 tablespoons Suzanne's Specialties brown rice syrup
Generous pinch chile powder
2-3 tablespoons organic soy sauce
8, 1/4- inch thick slices extra firm tofu
Chap che:
6 ounces very thin bean thread noodles, known as bifun or cellophane
1/2 cup organic soy sauce
3 tablespoons sesame oil
3 tablespoons Suzanne's Specialties brown rice syrup
2 cloves fresh garlic, minced
1 tablespoon avocado oil
1 red onion, thin half moon slices
2 carrots, fine matchstick pieces
1-2 cups button mushrooms, brushed free of dirt, thinly sliced
3 cups baby spinach or arugula
Directions
Mix oil, rice syrup, chile powder and soy sauce together in a skillet and place over medium heat. Lay tofu slices in hot oil mixture and fry until golden, about 2 minutes. Turn and fry until golden on the other side, about 1 minute. Transfer to a plate and set aside.
Soak noodles in a bowl of warm water until softened, about 10 minutes and then drain in a colander. Bring a pot of water to a boil and cook for 2 minutes, drain well and rinse under cool water until cooled through.
Whisk together soy sauce, sesame oil, rice syrup and garlic. Set aside.
Heat avocado oil in a deep skillet over medium heat. Saute onion for 1 minute. Stir in carrot and saute for 2 minutes. Stir in mushrooms and saute for 3 minutes. Finally stir in baby greens and saute just until tender, about 30 seconds. Stir in noodles and soy sauce mixture and cook, uncovered, until liquid dissipates, 3-4 minutes.
Transfer cooked noodles to a shallow platter and arrange tofu slices on top. Serve immediately.
Makes 4 servings.
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