Tandoori Tofu Brochettes
INGREDIENTS:
1 tb Peanut oil -OR- peanut butter
1/4 lb Sichuan preserved vegetables 1 tb Dark soy sauce
-- rinsed and finely chopped 1 tb Sugar
1 tb Finely chopped garlic 2 c Stock (chicken or vegetable)
2 ts Rice wine or dry sherry 1/2 lb Chinese flat thin noodles
1 tb Chili bean sauce --(dried or fresh,
1 tb Chinese sesame paste -- wheat or egg)
1 tb Peanut oil -OR- peanut butter
1/4 lb Sichuan preserved vegetables 1 tb Dark soy sauce
-- rinsed and finely chopped 1 tb Sugar
1 tb Finely chopped garlic 2 c Stock (chicken or vegetable)
2 ts Rice wine or dry sherry 1/2 lb Chinese flat thin noodles
1 tb Chili bean sauce --(dried or fresh,
1 tb Chinese sesame paste -- wheat or egg)
Heat a wok or large frying-pan over high heat and add the oil. Put in the preserved vegetables, garlic, and ginger and stir-fry for 1 minute. Add the rice wine, chili bean sauce, sesame paste, soy sauce, sugar, and stock. Reduce the heat and simmer for 3 minutes over low heat.
Bring a large pot of water to boil and cook the noodles for 2 minutes if they are fresh and 5 minutes if dried. Drain well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Serve at once.
Bring a large pot of water to boil and cook the noodles for 2 minutes if they are fresh and 5 minutes if dried. Drain well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Serve at once.