Vegetarian Tofu Stir-fry with Cellophane Noodle
Ingredients
- Ingredients
- 2 carrots
- 1 Red Bell pepper
- 1 stalk Leeks
- 3 centimeters fresh ginger
- 8 Prince mushrooms (or other wild mushrooms)
- 100 grams Oyster mushrooms
- 20 grams dried Morel
- 500 grams smoked Tofu
- 150 grams Glass noodles
- Peanut oil (for frying and toasting)
- 150 milliliters Vegetable broth
- salt
- freshly ground peppers
- soy sauce (to taste)
- 2 Tbsps Lime juice (to taste)
Preparation steps
Rinse carrots, peel and cut into julienne strips. Rinse bell pepper, cut in half, remove seeds and ribs and cut into long narrow strips. Rinse leeks, trim and cut into rings. Peel ginger and cut into very thin slices or chop finely. Rub mushrooms with paper towels, trim and cut into slices. Cut oyster mushroom into approximately 1 cm (approximately 1/2 inch) wide slices.
Soak morel mushrooms in lukewarm water. Pat tofu dry and cut into 1-1.5 cm (approximately 1/2 inch) cubes. Soak cellophane noodles in a bowl of lukewarm water. Place a wok and a frying pan on the stove. Heat oil in the wok and heat 2 tablespoons oil in the other pan. In the frying pan, fry tofu on all sides until golden brown, remove, drain on paper towels and keep warm in the oven at 80°C (approximately 150°F).
Drain morel mushrooms, pat dry with paper towels, fry in the pan with oyster mushrooms, dry on absorbent paper towel and keep warm in the preheated oven. Meanwhile in the wok, fry leeks with carrots and ginger and season with pepper. Add broth and bring to a boil. Add mushrooms and cook briefly.
Drain noodles, pat dry, cut into small pieces with scissors and fry briefly in the pan. Add noodles to the wok, add remaining ingredients to the wok and season with salt, pepper, soy sauce and lime juice. Serve immediately.
