Ingredients
Tofu Coating:
396g Cauldron Organic Tofu Block, sliced to 3cm x 1cm Strips
2 pinches of sea salt
2 pinches ground white pepper
1 teaspoon turmeric
2 tablespoons cornflour
200ml rapeseed oil
For soaking the noodles
143g (3 bricks) Vermicelli Rice Noodles, soaked in boiling water for 3 minutes, drained
For the Sauce:
2 tablespoon Tamari or low sodium light soy sauce
1 teaspoon dark soy sauce
2 tablespoon sweet chilli sauce
1 tablespoon sushi vinegar or rice vinegar
For the Stir Fry:
2 tablespoon rapeseed oil
1-inch knob freshly grated peeled root ginger
1 red medium chilli, deseeded, finely chopped
8 (125g) fresh shiitake mushrooms, rinsed, sliced
1/2 teaspoon ground turmeric
100g Fine French beans, washed, trimmed, sliced 1 inch on a deep angle
1 tablespoon Shaohsing rice wine or veg stock
1 (158g) red pepper, deseeded and sliced
2 (120g) medium carrot, washed, top tailed, sliced to matchsticks
200g beansprouts, washed
3 medium spring onions, washed, top, tailed, sliced to julienne
1 teaspoon toasted sesame oil
1 tablespoon tamari or low sodium light soy sauce (optional)
½–1 tsp crushed dried chilli
For the Garnish:
1 tablespoon Chiu Chow Chilli Oil or your favourite chill oil
1 red chilli, deseeded, slighted to fine strips
Fresh coriander leaves