Pineapple Vermicelli Rice Noodles
Ingredients:
7 oz vermicelli rice noodles
3 1/2 tablespoons soy sauce (or more to taste)
1 teaspoon cornstarch
1/2 tablespoon oil for frying
1 tablespoon ginger, minced
2 cloves of garlic, minced
1 hot red chili pepper or 1/2 teaspoon chili flakes or chili paste (optional and to taste)
2 green onions, white parts sliced and green parts cut into matchsticks
3/4 cup pineapple juice (if you’ve got a fresh pineapple, puree a chunk and strain it or squeeze it through a cheesecloth for fresh juice)
1/4 teaspoon salt
1 1/2 cups pineapple, diced
2 teaspoons sesame oil
Directions:
Drain and press the tofu under something heavy for at least 30 minutes. Cut into slices about 1/2 inches thick. On a small plate mix together the cornstarch, sesame seeds, salt and pepper. Press both sides of the tofu sliced into the sesame seed mixture until coated.
Heat a large pan over medium-high heat and add 1 tablespoon of oil. Fry the tofu until golden brown on each side. Be careful not to over-fry or it will become dry and tough. Set aside to drain on a paper towel-lined plate.
Soak the dry vermicelli rice noodles in warm water until just al dente. Drain and rinse under cold water to stop the cooking process. Set aside to drain well.
In a small bowl mix together the soy sauce and cornstarch. Set aside.
Wipe out any remaining sesame seeds from the pan and heat over medium-high heat. Add 1/2 tablespoon of oil, the ginger, garlic, chili pepper and white parts of the green onion. Stir fry until soft and fragrant – about 30 seconds. Add the green parts of the green onion, pineapple juice and salt and reduce the heat to medium. Cook for 1 minute then add the soy sauce-cornstarch mixture. Stir constantly until the sauce is thickened – about 1 to 2 minutes. Reduce heat to medium-low and add the pineapple chunks, vermicelli rice noodles and sesame oil. Toss well to combine and cook for a minute or two until heated through
