- Rice noodles/rice vermicelli - gm
- Firm tofu - 2 C
- Oil - 3 Tbsp
- Asafetida powder - ½ Tsp
- Ginger, minced - 2 Tbsp
- Broccoli cut in flowerets - ½ C
- Bell pepper, cut in long strips - 1 C
- Carrots, cut in long strips - 1 C
- Bok choy, both leaves
- and stalk chopped - 3 C
- Soy sauce - 2 Tsp
- Salt - 1 ¼ Tsp
- Oil for deep frying
Method:-
- Cut the tofu in 1-inch cubes, deep fry them in hot oil. Drain on paper towel.
- Cook the noodles in water according to the directions. Drain it in a colander and rinse with cold water for a few minutes. Keep aside.
- Heat oil in a pan, sprinkle asafetida, sauté the ginger for a few moments, then add all the vegetables. Quickly cover with a lid, allowing the vegetables to steam, for about 2-3 minutes. Add soy sauce, salt, tofu and noodles. Combine well. Serve hot.
