VT Tofu & Veggie Idiyappam

1.  Remove and drain tofu from package.  Cut tofu in half lengthwise, so there are two 1 inch slabs.  Toss in cornstarch, salt, and pepper and pan fry.  Set aside

2.  Julienne carrots, kale, red onion, peppers, and cabbage.  Set aside. 

3. Quarter broccolini and slice mushrooms.  Set aside.

4. In a hot skillet, sautee tofu, kale, & cabbage.  Once soft, add mushrooms.  Once the mushrooms are cooked, add the remainder of the vegetables.  Once all vegetables are cooked to likeness, add garlic and ginger and cook 2 minutes.  Turn heat to low.

Idiyappam

1. In a large skillet, add rice flour.  On a low flame, stirring often, roast the rice flour for 4-5 minutes.  You need not brown the flour; roast and stir until you see steam come from the flour.  Remove from heat and add to a mixing bowl. 

2. In the same pan that the rice flour was in, add 1 1/4 cup water.  Add salt.  Let the water come to a boil.  Water should be hot, but not boiling.  Add hot water to the rice flour.  Mix with spatula very well.  Once the mixture is touchable, begin to knead.  Press dough through a potato ricer and into a pot of boiling water.  Once it is cooked, remove from water & add to vegetable / tofu mix.

Sauce 

1.  Shake together tamari, maple syrup, sesame oil, red pepper flakes, & corn starch in a quart jar.

Finishing

1. When all vegetable and noodles are together, pour sauce over all in a warm pan and cook for 1 minute.

2. Garnish with sliced green onion & toasted sesame seeds.