Ingredients:

1 package tofu – extra firm
1 tablespoon salty Chinese cabbage
ground pepper
1 green onion
fried garlic
1/2 package fresh flat rice noodles
6 sprigs cilantro
1/4 lb bean sprouts
1/2 cup shrimp Optional

Methods:

If you use fresh shrimp, peel and devein shrimp. If you are using dried shrimp, remember to use salted Chinese cabbage sparingly because there is quite a bit of salt in dried shrimp. You can find the extra firm tofu at oriental grocery. It comes in a package, without water. Some are brown because they are marinated in soy sauce. For this recipe, either the brown or white firm tofu will be OK. The tofu should have the texture of mozzarella cheese. Use two pieces, 4 inch x 4 inch x 1 inch. If you love tofu, add more. Slice the tofu into thin pieces.

Cut the rice noodles into 5 inch x 8 inch rectangles. If your noodles were refrigerated, steam them for a few minutes or microwave them, so that they become softer and easier to peel. Otherwise, they can be very difficult to handle and may break.

Assembling: Lay the noodles sheet on a plate or large cutting board. Add tofu, shrimp, bean sprout, sliced onion and cilantro and Salted Chinese cabbage on the noodles. Sprinkle some black pepper on top. Wrap the noodles around the filling. The ends should be open.

Cooking: There are two ways of cooking the noodles; the traditional way and the microwave way.

To steam the noodles: If you have a big steamer that can accommodate a bowl or plate, put the noodles in the dish and steam the whole thing for 5 -7 minutes. You can also put the roll directly in the steamer, but is may be a little challenging to get it out after it is steamed.

To microwave the noodles, which I find faster and easier without any loss of taste or texture: Place the noodle rolls in a plate and cover the plate and microwave for 6-8 minutes (depending on you microwave.) The noodles should be hot and steamy.