Tubu Kuksu (tofu noodles)

1/2 lb soft tofu, cut into 2-inch by 1-inch rectangles
vegetable oil for frying
6 oz Korean vermicelli (or other noodles)
1 tbsp sesame tempura oil or 1 tbsp vegetable oil with 2 or 3 drops of
sesame
oil added
1 cup Chinese cabbage, coarsely shredded
1 carrot, coarsely grated
4 green onions, green and white parts, chopped into 1-inch pieces
1 clove garlic, minced
salt and black pepper to taste
2 tbsp soy sauce
1 tsp sugar
1/2 tsp vinegar

preheat oven to 200F. In a wok or large pan, deep-fry the tofu in oil
until golden brown. Drain on paper towels. Keep warm in the oven while
preparing the rest of the recipe.

In a large pan, bring the water to a boil. Add the vermicelli and boil
5 or 6 minutes. Drain, rinse in cold water and drain again.

In a wok or large skillet, heat the sesame tempura oil. Add the
cabbage, carrot, green onions and garlic. Add salt and pepper to taste
and stir-fry for 1 minute.

In a cup or small bowl, mix together the soy sauce, sugar and vinegar.
Add the soy sauce mixture and vermicelli to the vegetables. Cook 1
minute, gently mixing the vegetables and vermicelli.

Transfer to a large serving platter, or divide into 4 servings and
place on individual plates. Arrange the tofu pieces on top of the
noodles to serve.