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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?