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1
Soak bean thread noodles in water for 10 min.
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2
Bring 4 c. water to a boil and place eggplants in water to poach.
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3
Reduce heat to medium and cook, turning often, for about 8 min.
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4
Meanwhile, heat large skillet over medium heat and add in 2 Tbsp.
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5
oil.
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6
Stir-fry garlic and, when golden brown, remove from pan.
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7
Add in 2 sliced shallots and stir-fry till golden brown.
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8
Add in remaining oil and heat tofu cubes through, browning slightly.
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9
Remove from heat.
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10
When eggplants are tender, remove from heat, drain and set aside to cold slightly.
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11
When cold sufficient to handle, slice into 2-inch-long pcs.
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12
To create sauce, combine vinegar, sugar and tamarind concentrate in small saucepan and heat over medium heat till sugar dissolves.
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13
Trim noodle bundle in half and add in to skillet with half dressing mix and garlic.
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14
Let noodles heat through and absorb liquid, cooking and stirring over medium heat for about 5 min.
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15
Remove noodles from skillet and place in serving dish.
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Top with tofu and eggplant.
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Garnish with coriander leaves and remaining sliced shallots and pass with remaining sauce.
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18
This recipe yields 4 servings.
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19
Wine Suggestions: Trebbiano is a white wine grape exported from Italy to France and locally renamed Ugni Blanc.
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20
Although lighter in every way, Ugni Blanc shares taste characteristics and food affinities with Sauvignon Blanc.
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21
Try Domaine de Pouy Cepage Ugni Blanc.
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Comments: A warmed-up adaptation of a popular Thai salad, this light dish calls for a trip to your Asian market for the tofu nuggets, bean thread noodles and tamarind concentrate.
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23
Tofu nuggets are prefried cubes of tofu.
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Bean thread noodles, made from mung bean starch, absorb water readily, but be sure to soak them while still tied up with their string or possibly the noodles will be difficult to manage.
