30 Cilantro and Dried Tofu Cellophane Noodles

30 Cilantro and Dried Tofu Cellophane Noodles

30 Cilantro and Dried Tofu Cellophane Noodles

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30 Cilantro and Dried Tofu Cellophane Noodles

INGREDIENTS

  • 1 bunch of cilantro, washed and chopped
  • 1 cup of dried bean curd, cut into thin strips after blanching
  • 1-2 cups of bean vermicelli/cellophane noodles (optional); soaked in cold water until soft, cooked, and cut into 6” segments
  • 1 cup of spinach, washed and cut into 2” lengths
  • 1/2 cup of roasted peanuts
  • A dash of soy sauce
  • A dash of vinegar
  • A dash of sesame oil
  • A pinch of sugar

DIRECTIONS

Step 1
Mix the dried bean curd with all of the seasonings. Add the cilantro and mix again.
Step 2
Next add the cooked noodles and spinach and mix again. Finally mix in the peanuts. This makes an excellent appetizer.

P.S.

I use aloe vera noodles from the Korean grocery store instead of the vermicelli because it’s more brittle and tasty.