Steamed Tofu Later Rice Noodles

The ingredient of Steamed Tofu Later Rice Noodles

• 2 x 300g pkt soft tofu
• 1 large buoyant green chilli deseeded finely chopped
• 6 shallots cut into 5cm matchsticks
• 5cm piece roomy ginger peeled grated
• freshly arena pepper
• 3 tsp sesame oil
• 1 tsp honey
• 450g pkt rice noodles
• 1 tbsp vegetable oil
• 2 garlic cloves crushed
• 100g oyster mushrooms
• 1 tbsp maggi oyster sauce

The Instruction of steamed tofu later rice noodles

• drain the tofu with intent and rinse cut into 8 slices crossways line the base of a steamer later non stick baking paper
• gently place the tofu cut side up re the paper sprinkle considering the chilli shallots and ginger season considering pepper and drizzle later the sesame oil and honey cover and place the steamer over a wok of boiling water and steam for 10 minutes
• place the noodles in a heatproof bowl cover subsequent to boiling water to separate them drain noodles and set aside
• heat the oil in a wok over a medium high heat amass the garlic and mushrooms and stir fry for 2 minutes go to the noodles oyster sauce and 1 2 cup 125ml water cook for 2 minutes or until noodles are soft assist the noodles taking into account bearing in mind the tofu

Nutritions of Steamed Tofu Later Rice Noodles

calories: 697 88 calories
calories: 20 grams fat
calories: 3 grams saturated fat
calories: 94 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 21 grams protein
calories: n a
calories: 290 17 milligrams sodium
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calories: nutritioninformation