Appetizer: Tofu Kabob with Peanut Sauce Entrée: Fried Noodles   
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Appetizer: Tofu Kabob with Peanut Sauce
Entrée: Fried Noodles

Ingredients for Tofu Kabob:
1 block firm tofu
Olive oil
3 cabbage leaves (optional)
Ingredients for Peanut Sauce:
1 tablespoon peanut butter (chunky or smooth)
1 tablespoon soy sauce
Hot water
Finely chopped coriander (optional)
Ingredients for Fried Noodles:
Rice stick noodles
Olive oil
Dried shiitake mushrooms
Spring onions or leeks
Coarsely chopped
1-2 tablespoons soya sauce
Black pepper (optional)
Tofu or vegan ham (optional)

Appetizer: Tofu Kabob with Peanut Sauce
  1. Slice one piece of hard tofu into thin slices.
  2. Use kitchen towel to dry up the soaked tofu so it doesn’t spray when frying.
  3. Put some oil into the pan, turn the heat on high.
  4. Meanwhile, chop the coriander finely.
  5. When the oil hots, put in the tofu and fry it until it’s golden on both sides and then set is aside. Don’t fry it too long because it will hard on the inside. The tofu should be hard outside but soft inside.
  6. Pick about three spoon-like cabbage or lettuce. Prepare it to become a small bowl for the peanut sauce later. Set it aside.
  7. Put one tablespoon of peanut sauce and then add in one tablespoon of soya sauce. Mix them.
  8. Add in a little hot water into the peanut mixture, and mix it well until it become smooth.
  9. Pour it into the cabbage cup. Make it nice and decorative.
  10. Put the finely chopped coriander on the peanut sauce. Optional.
  11. Dipp in the fried tofu into the peanut sauce when eating.
  12. Ready to be served.
Entrée: Fried Noodles
  1. Soak the rice stick noodles in hot water for about 5 minutes.
  2. Soak the fragrant mushrooms in hot water.
  3. Chop the spring onion into fine pieces. Set it aside.
  4. Chop the coriander roughly.
  5. Now, drain the noodle and meanwhile cut the mushrooms into pieces. Set it aside.
  6. Chop also some cabbage and set it aside.
  7. Use the oil from the tofu, and fry a little bit the spring onion so the aroma comes out.
  8. Fry until the spring onion becomes golden or just half a minute.
  9. Add in the mushroom and the cabbage in, fry and mix for about 3-5 minutes until the cabbage soften in there.
  10. Add in about 1 – 2 tablespoons of soya sauce, and mix it.
  11. Add in a little pepper, mix.
  12. Add in the rice noodle, and mix it together very well.
  13. Put the rice noodle on a plate and add tofu or vegetarian ham into it according to preference.
  14. Ready to be served.

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