1 grated garlic clove, or a good shake of garlic powder
1t galangal powder - available at Penzey’s, or substitute powdered ginger
4oz mushrooms - any kind (sliced)
Handful of cherry tomatoes cut in half
Handful of green onions - white part and green
1package silken tofu - available at Whole Foods (at reasonable price)
Salt to taste
Instructions
1
Soak vermicelli in water for approximately 10 minutes. Drain.
2
Combine sambal oelek, soy sauce, lime juice, and garlic - set aside.
3
Combine ginger or galangal, stock, and coconut milk or cream. Cook at medium heat for 3-4 minutes, then add mushrooms and cook for 5 minutes, then add cubed tofu and tomatoes - cook until tomatoes are soft. Add sambal oelek mixture, green onions, and drained vermicelli. Cook until vermicelli is transparent.
Note
This recipe is very hard to get wrong.Adjust heat by adding more or less sambal oelek.
