This is a nice looking entree that has a very nice flavor!
Thai Sen Yai noodles are the same thing as Chinese Shahe Fen noodles. They are flat ribbon cut rice noodles. These noodles are very easy to damage or tear. For the Yunnan region's Chow Fun recipe, it is a test for chef to not break one noodle, while stir frying the recipe!
Purple broccoli is a nice hybrid. The purple color adds life to this recipe! The bright yellow color of the fried tofu comes from turmeric. The crispy texture of the egg coating comes from cornstarch in the egg batter.
This is not a traditional Thai recipe or a Chinese recipe. This recipe is a nice combination of asian flavors and cooking techniques. Many modern asian chefs combine ingredients and cooking techniques from different regions of asia to create nice new appealing entrees.
Crispy Tofu: Sen Yai Noodles, Purple Broccoli and Thai Fish Sauce Recipe:
Cut 4 thick square shapes out of a block of firm tofu. The tofu squares should be 3/8" to 1/2" thick. The tofu squares should be 2 1/2" square.
Place 2 eggs into a mixing bowl.
Add 3 pinches of turmeric.
Add sea salt and white pepper.
Add 1 small pinch of five spice powder.
Add enough corn starch, while whisking, to create a medium consistency batter.
Heat a saute pan over medium/medium high heat.
Add enough oil, so there is 1/4" of oil in the pan.
Dredge the tofu squares in corn starch.
Place the tofu squares in the batter.
Place the battered tofu squares in the hot oil.
Pan fry both sides of each tofu slice, till the batter becomes a light crisp coating.
Remove the tofu pieces from the oil after they become crispy.
Set the crispy tofu slices aside on a dish and keep them warm on a stove top.
Sen Yai Noodles:
Cook 1 large portion of Sen Yai or Shahe Fen ribbon cut rice noodles in boiling water, till they become tender.
Drain the hot water off of the noodles.
Cool and rinse the noodles with ice cold water.
Leave the noodles in the ice water.
Set the noodles and ice water aside.
Crispy Tofu, Sen Yai Noodles, Purple Broccoli and Thai Fish Sauce:
Heat a saute pan over medium/ medium high heat.
Add 1 1/2 tablespoons of vegetable oil.
Add 1 clove of minced garlic.
Add 1 teaspoon of minced ginger.
Add 2 tablespoons of chopped onion.
Add 1/2 cup of chopped napa cabbage.
Add 1 cup of trimmed purple cauliflower florets.
Add 1/4 cup of coarsely chopped red bell pepper.
Add 1/2 of a sliced jalapeno pepper.
Add 1 julienne sliced green onion.
Saute and stir fry the vegetables, till they are halfway cooked.
Add 1/3 cup of mung bean sprouts.
Add sea salt and white pepper.
Add 1 squeeze of lime juice.
Add 10 to 12 fresh cilantro leaves.
Add 1/2 tablespoon of Korean red serrano chile sauce.
Add 1/2 cup chicken broth.
Add 1/4 teaspoon of sesame oil.
Add 1/2 tablespoons of Thai fish sauce.
Drain the cold water off of the ribbon noodles.
Add the ribbon noodles, to the vegetables and sauce in the pan.
Toss the ingredients in the pan together.
Mound the ribbon noodles and vegetables on a plate.
Arrange the crispy tofu slices on top of the mound of noodles and vegetables.
Garnish the tofu slices with a piece of the green onion and a piece of red bell pepper from the stir fry vegetables.
This is a very healthy entree! The flavor is bold, mildly spicy and unique! This is a pretty plate of food to look at too. Yum! ... Shawna