Suroviny
2-4 ounces vegetable oil, 0,25 cup (or more)
2 garlic clove, peeled and minced
4 ounces julienned Spanish onion (about 0,5 cup)
1 lb firm tofu, pressed, cut into 1,5 inch strips
0,25 cup cornstarch
4 ounces soy sauce (0,25 cup)
2 pints vegetable broth
0,5 ounce fish sauce
14 ounces carrot, washed, peeled and cut julienne (1,5-2 cups)
4 ounces celery, julienned (0,5 cup)
14 leaves green cabbage, washed and finely cut, chiffonade style (see below)
8 ounces vegetarian sausage, cut into strips, about 1,5 inches long
1 lb rice noodles, soaked in warm water (to cover)
salt & fresh ground pepper
4 scallion, washed, trimmed, and coarsely chopped, as a garnish
2 lemon, washed, tips cut off, sliced into wedges, as a garnish

Postup
Press tofu by cutting in half and placing paper towels on top, then placing a heavy cast iron skillet(or other heavy object) on top and pressing for 15-20 minutes, to squeeze out moisture. Cut tofu into 1,5 strips and roll in cornstarch to coat.

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