Coconut Tofu Sevai (Rice Noodle)

Frozen tofu coconut Sevai (Rice noodle)

is suitable for vegan and it is also a gluten free dish, it is an improvised version of traditional Sevai/ Idiyappam/Noolappam/String Hoppers/Rice noodle upma. This can be served as a breakfast, tiffin, or as a main dish with any vegetable Ritha.  

Ingredients:

1 package (16 OZ) rice noodle

1 lb. tofu  frozen (freeze it for at least 4 months) 

3 tsp. salt (2 tsp. for noodles, 1 tsp. for tofu, adjust to taste)

2 long green chili, chopped (adjust to taste)

2 T. oil

1 tsp. mustard seeds

2 tsp. urad dhal

1/4 tsp. asafoetida powder (optional)

1 T. shredded coconut

2 T. chopped cashew nuts

2 T. chopped cilantro

1/2 tsp. melted ghee (clarified butter, optional)

Preparation:

Thaw the frozen tofu in a bowl of water for 15 minutes on high in a microwave oven or Pressure cook the frozen tofu immersed in water. Build the pressure and cook similar to cooking rice.

Cook the rice noodles in a large pot with plenty of boiling water with 2 teaspoon of salt for 2 to 3 minutes. Do not over cook the rice noodles. Drain the cooked noodles in a colander. Then transfer them to a big bowl already sprayed with cooking spray and cool throughly. Once they are cooled, toss and separate them (may cut them into manageable sizes) and set aside.

Open the pressure cooker when all the pressure is released (when it is safe to do so). Rinse the thawed tofu several times (may even want to fill with cold water and leave it for 5 minutes to get cool to the touch). Squeeze out as much water from the tofu, then roll it in a clean kitchen towel to remove as much water as possible from the tofu. When the tofu is thoroughly drained, shred it in a food processer with green chillie & rest of the salt.

Heat a 4 quart Dutch-oven on medium-high; add the oil and mustard seeds and cover. In 2 min. the seeds will pop and give out a nutty smell. Then add the urad dhal and cashew nuts. Continue roasting until cashews and urad dhals are roasted (for about 1-2 min.). Add asafoetida  powder and  stir. Then add the shredded tofu; continue sautéing for about 4-5 min or until  you see pink spots appear on the shredded tofu. Remove from heat.

Mix in the sautéed tofu with rice noodles and gently toss while adding the ghee.  Toss completely to distribute evenly. Taste and adjust the salt if  needed. Garnish with chopped cilantro. Can be served as a main dish for 4-5 or as a side dish for 6-8.