MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tubu Kuksu (Tofu Noodles)
 Categories: Vegan, Tofu, Noodles, Korean
      Yield: 4 Servings
 
    1/2 lb Soft tofu, cut into 2x1"
           - rectangles
           Vegetable oil for frying
      6 oz Korean vermicelli (or other
           - noodles)
      1 tb Sesame tempura oil -OR-
      1 tb Vegetable oil plus
      3 dr Sesame oil added
      1 c  Chinese cabbage; coarsely
           - shredded
      1    Carrot; coarsely grated
      4    Green onions; green and
           - white parts, chopped into
           - 1" pieces
      1 cl Garlic; minced
           Salt and black pepper to
           - taste
      2 tb Soy sauce
      1 ts Sugar
    1/2 ts Vinegar
 
  Preheat oven to 200 F. In a wok or large pan, deep-fry the tofu in
  oil until golden brown. Drain on paper towels. Keep warm in the
  oven while preparing the rest of the recipe.
  
  In a large pan, bring the water to a boil. Add the vermicelli and
  boil 5 or 6 minutes. Drain, rinse in cold water and drain again.
  
  In a wok or large skillet, heat the sesame tempura oil. Add the
  cabbage, carrot, green onions and garlic. Add salt and pepper to
  taste and stir-fry for 1 minute.
  
  In a cup or small bowl, mix together the soy sauce, sugar and
  vinegar. Add the soy sauce mixture and vermicelli to the vegetables.
  Cook 1 minute, gently mixing the vegetables and vermicelli.
  
  Transfer to a large serving platter, or divide into 4 servings and
  place on individual plates. Arrange the tofu pieces on top of the
  noodles to serve.

  From: Mr. Falafel on alt.food.vegan
 
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