Bean Threads With Vegetables And Tofu Recipe

About this recipe

A light and flavorful vegetarian dish featuring bean thread noodles, tofu, and a medley of vegetables in a savory sesame-soy broth. Perfect for a satisfying kosher dinner.

Ingredients

• 500 ml Anveshan Cold Pressed Black Sesame Oil
• 500 G Tigerglass Noodlesbean Thread
• 60G Primi Piatti Red Chilli Flakes
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• - Fresh Tofu
• 500ml Lee Kum Kee Light Soy Sauce
• 1.8 Lit Ukemochi Rice Vinegar
• 500 ml Oil (For Frying)

Instructions

1. 1. Place 250 g firm tofu on a shallow plate; drizzle with 1 tbsp cooking oil and 1 1/2 tsp soy sauce. Set aside to marinate for 10 minutes.
2. 2. In a deep skillet or large saucepan, combine 1 can (approximately 400 ml) water and the remaining 1 1/2 tsp soy sauce. Bring to a boil over high heat, then reduce the heat to medium.
3. 3. Add 200 g bean thread noodles to the skillet and simmer uncovered for 7 minutes, stirring occasionally to separate the noodles, until they absorb most of the liquid.
4. 4. Stir in 1 sweet bell pepper, chopped, and 1/4 cup rice vinegar. Cook for 3-4 minutes, stirring occasionally, until the vegetables are heated through.
5. 5. Add the marinated tofu and 1/2 tsp red chilli flakes to the skillet. Stir gently and cook for 1 minute to combine flavors and heat through.
6. 6. Serve the dish warm as a main course or side dish, ensuring the noodles and vegetables are evenly distributed.