STIR FRIED TOFU ON CRISP NOODLES
9 Chinese dried mushrooms
500 mg Firm tofu
1/4 cup Hoisin Sauce
2 tablespoons Chili Sauce
2 tablspons Fish Sauce
1/4 cup finely chopped fresh lemon grass
3 small fresh red chillies, finely chopped
1 large onion, finelychopped
4 cloves garlic, crushed and chopped
1/4 cup chopped fresh coriander leaves
100 g thin rice stick noodles
Vegetable oil for deep frying
2 teaspoon peanut oil
100 grams snowpeas
1 medium red pepper, sliced
Place mushrooms in bowl with boiling water. Cover and let stand for 20 minutes. Drain, remove stems and slice caps.
Cut tofu into 3cm pieces.
Combine sauces, lemon grass, chillies, onion, garlic, coriander and tofu in bowl. Cover , stand in room temperature 30 minutes.
Deep fry noodles in hot vegetable oil until puffed. Drain on absorbent paper.
Remove tofu from marinade, reserve marinade.
Heat peanut oil in pan, add tofu in batches, stir fry until lightly browned. Remove from wok.
Add pepper, snowpeas, mushrooms and reserved marinade to wok, stir fry for 3 minutes.
Add tofu, stir fry until heated through.
Serve tofu mixture on noodles.