Name: Pumpkin-Seed-Crusted Tofu with Lemongrass Broth, Rice Noodles, and Poached Eggs
Yield: 8 Servings
Ingredients: 30 small radishes, trimmed, quartered; 1 cup white wine vinegar; 1/4 teaspoon coarse kosher salt; 2 12- to 14-ounce packages firm or extra-firm tofu (preferably organic), each cut crosswise into 8 rectangles; 6 tablespoons cornstarch; 4 large egg whites; 1 cup panko (Japanese breadcrumbs); 1 cup shelled pumpkin seeds*; 1/4 cup salt; 2 tablespoons sugar; 1 tablespoon Hungarian sweet paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; Vegetable oil (for deep-frying) noodles, garnishes, and eggs; 1 8-ounce box 1/4-inch-wide dried rice noodles; 1 1/2 tablespoons hoisin sauce; 1 1/2 tablespoons vegetable oil; 8 large eggs; Lemongrass Broth; 1 1/4 pounds baby bok choy, cut crosswise into 1/2-inch-wide ribbons; 6 ounces fresh shiitake mushrooms, stemmed, caps sliced

Skip to main content

Image may contain Plant Food and Vegetable

Recipe notes

Back to top