This traditional Filipinx dish is fabricated from a base of skinny, chewy rice noodles lined in a wealthy, meaty gravy and will get a plant-based makeover from Chef Reina Montenegro.
What you want:
5 cups vegetable inventory
1 sheet nori
6½ cups water, divided
1 (8-ounce) bundle rice noodles, soaked in water
¼ cup neutral-tasting oil
1 tablespoon annatto seeds
1 head garlic, peeled and minced
1 tablespoon mushroom bouillon
1 (14-ounce) block agency tofu
¼ cup cornstarch
½ teaspoon salt
¼ teaspoon black pepper
What you do:
- In a big bowl, add vegetable inventory and 1 sheet of nori. Stir and put aside 10 minutes.
- In a big pot over medium warmth, convey 6 cups of water to a boil. Add noodles and prepare dinner 1 minute. Drain effectively.
- In a small pan over low warmth, add oil. Add annatto seeds and prepare dinner, stirring frequently 1 to 2 minutes, or till oil turns orange. Take away from pan and put aside.
- In a big pot over low warmth, heat ready annatto oil. Add garlic and prepare dinner till flippantly browned and crisp. Add inventory and bouillon and convey to a boil. Crumble tofu into pot.
- In a bowl, mix cornstarch and remaining water. Whisking vigorously, slowly add to pot. Convey to a boil, decrease warmth to simmer, and prepare dinner 5 to eight minutes, or till thickened. Stir in salt and pepper and serve heat.
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