The pairing of fresh mint and basil in this quick stir-fry mimics the flavor of hard-to-find Thai basil. Pressing the tofu allows it to get a better sear.
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Cellophane noodles are very thin, white, semi-translucent dried noodles made from mung bean starch and water. They can be found dried in Asian specialty markets or in the Asian foods section of the supermarket. Cooked cellophane noodles have a gelatinous texture, and though they don’t have much flavor of their own, they absorb sauces and broths extremely well. Don’t confuse cellophane noodles with rice vermicelli, which are made from rice.
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