Monday, April 13, 2015

Fuzhou Noodles with Crispy Tofu and Spicy Vindaloo Curry Vegetables






     A Spicy Hot Healthy Vegetarian Noodle Entrée!
     The flavor of today's noodle dish is on the exotic side.   Fuzhou Noodles are a great accompaniment for red curry vegetables.  Chinese Fuzhou Noodles are also called Lucky Noodles.  There is nothing than spicy hot noodle house food that brings good luck!
      Today's recipe is a fusion of a few different cuisines.  The main thing to keep in mind when creating a fusion entrée is to avoid confusion.  Most times it is better to combine a couple of different cultural cuisine items that go well together, than it is to get too complicated with the selection process.  By keeping fusion creations simple, flavors are easier to imagine and guests will not feel like they are being challenged.

     *This entire recipe yields 1 hearty entrée!

     Crispy Tofu:
     Step 1:  Cut a 1/2" thick rectangle shape slice of extra firm tofu that weighs 4 to 5 ounces.
     Cut the tofu into 2 triangle shaped pieces.
     Step 2:  Dredge the tofu triangles in flour.
     Dip the tofu in egg wash that is seasoned with sea salt and white pepper.
     Dredge the tofu in flour a second time.
     Step 3:  Heat a small sauté pan or cast iron skillet over medium heat.
     Add enough vegetable frying oil, so the oil is about 1/4".
     Heat the oil to 360ºF.
     Step 4:  Pan fry the egg dipped tofu till it is crispy and golden on both sides.
     Set the tofu slices on a wire screen roasting rack over a drip pan to drain off any excess oil.
     Keep the crispy tofu warm on a stove top.    
 
     Spicy Vindaloo Curry Vegetables:
     *Keep a sauce pot of water boiling on a back burner, so the fuzhou noodles can be cooked later in the recipe!
     Be sure to have all the vegetables ready before starting this recipe.
     Step 1:  Heat a sauté pan over medium heat.
     Add 1 1/2 tablespoons of coconut oil.
     Add 2 cloves of minced garlic.
     Add 1 teaspoon of minced ginger.
     Step 2:  When the garlic turns a golden color add these vegetables:
     - 1 cup of thin sliced cabbage
     - 1/3 cup of large diced green bell pepper
     - 1/3 cup of large diced red bell pepper
     - 2 green onion that are cut into bite size pieces
     - 1/4 cup of sliced onion
     - 3 asparagus spears that are cut into bite size pieces.
     - 1/3 cup of green beans that are cut into bite size pieces.
     - 1/4 cup of julienne sliced carrot.
     - 1 thin sliced jalapeño pepper.
     Sauté till the vegetables just start to become tender.
     Step 3:  Add 3/4 cup of vegetable broth.
     Add 1 tablespoon of Vindaloo Curry Paste.
     Add 1 teaspoon of Korean style Coarse Red Serrano Chile Paste.
     Stir the ingredients, till the curry paste is blended into the liquid.
     Step 4:  Reduce the temperature to medium low heat.
     Add 3/4 cup of unsweetened coconut milk.
     Add 1/3 cup of sweet peas.
     Add 1/2 teaspoon of lime juice.
     Add sea salt to taste.
     Step 5:  Simmer and reduce till the sauce is a thing consistency that can coat the vegetables.
     Keep the curry warm over very low heat.

     Fuzhou Noodles with Crispy Tofu and Spicy Vindaloo Curry Vegetables:
     *Shocking the Fuzhou Noodles in ice water to create a chewy texture and heating them is an option.
     Step 1:  Cook 1 portion of Fuzhou Noodles in the boiling water.  (Fuzhou Noodles only take less than a minute to cook!)
     Drain the water off of the Fuzhou Noodles.
     Step 2:  Ladle the Spicy Vindaloo Curry Vegetables on a large plate.
     Mound the Fuzhou Noodles on the middle of the red curry vegetables.
     Lean the Cripy Tofu slices against the mound of noodles.
     Garnish with thick slices of lime.
 
     A squeeze of fresh lime over this spicy entrée is refreshing.  This is a delicious vegetarian entree!

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