Indonesian Semur Tofu And Noodles

ambition this vegetarian Indonesian stir-fry for dinner afterward a difference.

The ingredient of Indonesian Semur Tofu And Noodles

• 100g rice vermicelli noodles lion brand
• 4 pale purple mauve asian eschalots finely chopped
• 3 garlic cloves peeled
• 1 tsp salt
• 1 2 tsp ground white pepper
• pinch of dome nutmeg
• 2 tbsp vegetable oil
• 1 x 7cm cinnamon glue
• 3 x 200g pkts thai tofu halved crosswise
• 2 vine ripened tomatoes cut into wedges
• 7 green shallots ends trimmed cut into 7cm lengths
• 2 tbsp kecap manis
• 250ml 1 cup water

The Instruction of indonesian semur tofu and noodles

• place the noodles in a heatproof bowl and cover in the manner of boiling water set aside for 5 minutes to soak drain well
• place eschalot garlic salt pepper and nutmeg in a mortar and use a pestle to gently pound until a epoxy resin forms
• heat oil in a wok on top of higher than medium high heat until just smoking build up garlic glue gum and cinnamon and stir fry for 2 minutes or until fragrant build up tofu tomato and shallot and stir fry for 1 minute grow the kecap manis and water and bring to the boil separate from heat mount up the noodles and gently toss until just combined
• spoon along with bowls to serve

Nutritions of Indonesian Semur Tofu And Noodles

calories: 493 057 calories
calories: 24 grams fat
calories: 3 grams saturated fat
calories: 35 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 32 grams protein
calories: n a
calories: 1725 23 milligrams sodium
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calories: nutritioninformation