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Tubu Kuksu (tofu noodles)
1/2 lb soft tofu, cut into 2-inch by 1-inch rectangles
vegetable oil for frying
6 oz Korean vermicelli (or other noodles)
1 tbsp sesame tempura oil or 1 tbsp vegetable oil with 2 or 3 drops of sesame oil added
1 cup Chinese cabbage, coarsely shredded
1 carrot, coarsely grated
4 green onions, green and white parts, chopped into 1-inch pieces
1 clove garlic, minced
salt and black pepper to taste
2 tbsp soy sauce
1 tsp sugar
1/2 tsp vinegar
preheat oven to 200F. In a wok or large pan, deep-fry the tofu in oil until golden brown. Drain on paper
towels. Keep warm in the oven while preparing the rest of the recipe.
In a large pan, bring the water to a boil. Add the vermicelli and boil 5 or 6 minutes. Drain, rinse in cold
water and drain again.
In a wok or large skillet, heat the sesame tempura oil. Add the cabbage, carrot, green onions and garlic.
Add salt and pepper to taste and stir-fry for 1 minute.
In a cup or small bowl, mix together the soy sauce, sugar and vinegar. Add the soy sauce mixture and
vermicelli to the vegetables. Cook 1 minute, gently mixing the vegetables and vermicelli.
Transfer to a large serving platter, or divide into 4 servings and place on individual plates. Arrange the
tofu pieces on top of the noodles to serve.
Kuksu Muchim (Cucumber Noodles)
1 lb wheat noodles or spaghetti
1/2 cup soy sauce
1/4 cup rice vinegar
1 tbsp sugar
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