Cook the Issue 2010: Crispy Noodle Cakes with Hoisin Tofu - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Crispy Noodle Cakes with Hoisin Tofu

By Pielove, member

April 14th, 2010

As I was making this recipe, I wondered if it would be any good-- it has no garlic, and no ginger.  It was great-- my whole family was delighted with it.  I used tofu instead of chicken, omitted the mushrooms, and used pea shoots instead of spinach.   Lest you think I made a different recipe, I did make the sauce and noodles exactly as specified, but (around here) all things must be adjusted to the kiddie palate (and what I have in the 'fridge!).  I dried the tofu on paper towels and browned it in the oil, then added the pea shoots and sauce.  Any leftover tofu would make a great filling for summer rolls, but we had no leftovers-- my daughter said, in her cutest 5-year-old girl voice, "I am eating a LOT of tofu."  She had thirds.  The noodle cakes were yummy too-- crispy and a little salty.  

Recipe Used: Crispy Noodle Cakes with Hoisin Chicken


posted in: Gallery, Cook the issue 2010
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