Indonesian semur tofu and noodles

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To begin in imitation of this particular recipe, we have to prepare a few components. You can have Indonesian semur tofu and noodles using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Indonesian semur tofu and noodles:

1. 100g rice vermicelli noodles (Lion brand)
2. 4 pale purple (Asian) eschalots, finely chopped
3. 3 garlic cloves, peeled
4. 1 tsp salt
5. 1/2 tsp field white pepper
6. Pinch of auditorium nutmeg
7. 2 tbsp vegetable oil
8. 1 x 7cm cinnamon attach
9. 3 x 200g pkts Thai tofu, halved crosswise from corner to corner
10. 2 vine-ripened tomatoes, cut into wedges
11. 7 green shallots, ends trimmed, cut into 7cm lengths
12. 2 tbsp kecap manis
13. 250ml (1 cup) water

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Steps to make Indonesian semur tofu and noodles:

1. Place the noodles in a heatproof bowl and cover taking into consideration boiling water. Set aside for 5 minutes to soak. Drain well.
2. Place eschalot, garlic, salt, pepper and nutmeg in a mortar and use a pestle to gently pound until a epoxy resin forms.
3. Heat oil in a wok higher than medium-high heat until just smoking. growth be credited in the manner of garlic bonding agent and cinnamon and stir-fry for 2 minutes or until fragrant. gather together tofu, tomato and shallot and stir-fry for 1 minute. be credited with the kecap manis and water and bring to the boil. cut off surgically cut off surgically remove from heat. mount up the noodles and gently toss until just combined.
4. Spoon accompanied by bowls to serve.

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