Name: Noodles and rice with tofu and beansprout broth
Yield: Serves 4–6
Cuisine: Indonesian
Ingredients: 1–2 fresh red or green chillies, seeded and finely chopped; 1 lemon grass stalk, finely chopped; 225 g/8 oz dried egg noodles, soaked in warm water for 5 minutes until softened; 250 g/9 oz firm tofu, drained and cut into 4 rectangular pieces; 225 g/8 oz/1⅛ cup jasmine rice; 15 ml/1 tbsp palm or corn oil; 2 garlic cloves, finely chopped; 4 shallots, finely sliced; 450 g/1 lb peeled cooked prawns (shrimp); 30 ml/2 tbsp palm or corn oil; 30 ml/2 tbsp kecap manis (sweet soy sauce); 450 g/1 lb fresh mung beansprouts; ground black pepper; 2 litres/3½ pints/8 cups chicken stock; corn or vegetable oil, for deep-frying; 45 ml/3 tbsp light soy sauce

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

This delicious dish is based on the Indonesian recipe Nasi Mi. The custom is to serve the noodles, rice, tofu, broth and sambal individually. Each person then spoons rice into a bowl, followed by the tofu and sambal, then a ladleful of broth, with the noodles eaten separately.

Ingredients

corn or vegetable oil, for deep-frying
250 g/9 oz firm tofu, drained and cut into 4 rectangular pieces

Method

Heat enough oil in a wok or heavy pan for deep-frying. Add the tofu pieces and fry for 2–3 minutes, until golden brown on both sides, then drain on kitchen paper.
Cut the fried tofu into thin slices and pile them on a serving plate. Set aside.
Put the rice in a sieve or strainer, rinse under cold running water until the water runs clear, then drain. Tran