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Pumpkin-Seed-Crusted Tofu with Lemongrass Broth, Rice Noodles, and Poached Eggs


Pumpkin-Seed-Crusted Tofu with Lemongrass Broth, Rice Noodles, and Poached Eggs Recipe

Ingredients:
  • 30 small radishes, trimmed, quartered
  • 1 cup white wine vinegar
  • 1/4 teaspoon coarse kosher salt
  • 2 12- to 14-ounce packages firm or extra-firm tofu (preferably organic), each cut crosswise into 8 rectangles
  • 6 tablespoons cornstarch
  • 4 large egg whites
  • 1 cup panko (Japanese breadcrumbs)
  • 1 cup shelled pumpkin seeds*
  • 1/4 cup salt
  • 2 tablespoons sugar
  • 1 tablespoon Hungarian sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Vegetable oil (for deep-frying) noodles, garnishes, and eggs
  • 1 8-ounce box 1/4-inch-wide dried rice noodles
  • 1 1/2 tablespoons hoisin sauce
  • 1 1/2 tablespoons vegetable oil
  • 8 large eggs
  • Lemongrass Broth
  • 1 1/4 pounds baby bok choy, cut crosswise into 1/2-inch-wide ribbons
  • 6 ounces fresh shiitake mushrooms, stemmed, caps sliced
Directions:
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Rank

60.0189986568


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