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Pumpkin-Seed-Crusted Tofu With Lemongrass Broth, Rice Noodles, And Poached Eggs

3 faves
Nutrition per serving    (USDA % daily values)
CAL
460
FAT
62%
CHOL
104%
SOD
260%

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Ingredients for 8 servings

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

1 1/4 pounds baby bok choy, cut crosswise into 1/2-inch-wide ribbons

6 ounces fresh shiitake mushrooms, stemmed, caps sliced

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