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

Name: Pumpkin-Seed-Crusted Tofu with Lemongrass Broth, Rice Noodles, and Poached Eggs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 567 grams baby bok choy, cut crosswise into 1/2-inch-wide ribbons; 8 servings Lemongrass Broth; 0 teaspoons coarse kosher salt; 6 Tbsps cornstarch; 4 larges egg whites; 8 larges eggs; 680 grams packages firm or extra-firm tofu (preferably organic), each cut crosswise into 8 rectangles; 170 grams fresh shiitake mushrooms, stemmed, caps sliced; 1 teaspoon garlic powder; 2 Tbsps hoisin sauce; 1 Tbsp Hungarian sweet paprika; 1 teaspoon onion powder; 237 milliliters panko (Japanese breadcrumbs); 237 milliliters shelled pumpkin seeds; 30 smalls radishes, trimmed, quartered; 59 milliliters salt; 2 Tbsps sugar; 2 Tbsps vegetable oil; 8 servings Vegetable oil (for deep-frying) noodles, garnishes, and eggs; 237 milliliters white wine vinegar

Pumpkin-Seed-Crusted Tofu with Lemongrass Broth, Rice Noodles, and Poached Eggs is a dairy free recipe with 8 servings. One serving contains 526 calories, 19g of protein, and 28g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. It works well as a main course. If you have extra-firm tofu, hoisin sauce, coarse kosher salt, and a few other ingredients on hand, you can make it. To use up the coarse kosher salt you could follow this main course with the Salty Sweet Granolan and Coconut Yogurt {Sugar Rush Gift Edition #4} as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Mix radishes, white wine vinegar, and 1/4 teaspoon coarse salt in small bowl. Cover; chill overnight.Stack several layers of paper towels on work surface. Arrange tofu on towels; drain 30 minutes, patting tops dry occasionally.

Ingredients you will need

White Wine Vinegar

Coarse Salt

Radish

Tofu

Equipment you will use

Paper Towels

Bowl

Whisk cornstarch and egg whites in shallow dish until cornstarch dissolves. Grind panko and pumpkin seeds in mini processor; pour crumb mixture into another shallow dish.

Ingredients you will need

Pumpkin Seeds

Corn Starch

Egg Whites

Panko

Equipment you will use

Whisk

Mix salt, sugar, paprika, garlic powder, and onion powder in small bowl.Working with 1 piece at a time, sprinkle tofu on both sides with salt mixture. Dip tofu into egg-white mixture, then crumb mixture to coat on all sides.

Ingredients you will need

Garlic Powder

Onion Powder

Paprika

Sugar

Salt

Tofu

Dip

Egg

Equipment you will use

Bowl

Place on rimmed baking sheet. DO AHEAD Can be made 4 hours ahead. Refrigerate.Cook rice noodles in large saucepan of boiling salted water until just tender, about 7 minutes.

Ingredients you will need

Rice Noodles

Water

Equipment you will use

Baking Sheet

Sauce Pan

Drain. Rinse with cold water to cool quickly and drain again.

Ingredients you will need

Water

Transfer to large bowl; mix in hoisin and oil to coat. DO AHEAD Can be made 2 hours ahead.

Ingredients you will need

Hoisin Sauce

Cooking Oil

Equipment you will use

Bowl

Let stand at room temperature.Fill large bowl halfway with cool water.

Ingredients you will need

Water

Equipment you will use

Bowl

Pour enough water into large skillet to reach depth of 1 1/2 inches; bring to simmer. Reduce heat to medium-low. Salt water generously. Working with 1 egg at a time, crack 4 eggs and drop each into water. Simmer very gently until whites are set but yolks are still soft, spooning simmering water over yolks occasionally, about 3 minutes. Using slotted spoon, transfer poached eggs to bowl of cool water. Repeat with remaining 4 eggs. Reserve skillet with water. DO AHEAD Can be made 2 hours ahead.

Ingredients you will need

Poached Egg