Thai Rice Noodles with Tofu
Prepare Thai rice noodles with tofu by stir-frying tofu, vegetables, and noodles with a flavorful sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Rice Noodles (wide, dried) | 400 | Grams |
| Tofu (firm, cubed) | 500 | Grams |
| Soy Sauce (low sodium) | 4 | Tbsp |
| Lime Juice (freshly squeezed) | 2 | Tbsp |
| Brown Sugar | 2 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Red Bell Pepper (sliced) | 1 | Count |
| Carrot (julienned) | 2 | Count |
| Green Onions (sliced) | 4 | Count |
| Bean Sprouts (fresh) | 200 | Grams |
| Peanuts (roasted, crushed) | 50 | Grams |
| Sesame Oil | 2 | Tbsp |
| Cilantro (chopped) | 1 | Bunch |
| Red Chili Flakes (optional, for heat) | 1 | Tsp |
Instructions
- Soak rice noodles in warm water for 30 minutes until softened, then drain.
- In a small bowl, mix soy sauce, lime juice, and brown sugar until sugar dissolves.
- Heat sesame oil in a large wok over medium-high heat.
- Add cubed tofu to the wok and stir-fry until golden brown on all sides. Remove and set aside.
- In the same wok, add minced garlic, sliced red bell pepper, and julienned carrots. Stir-fry for 3-4 minutes.
- Add drained rice noodles to the wok and pour the soy sauce mixture over them. Toss to combine.
- Return the tofu to the wok and add bean sprouts and sliced green onions. Stir-fry for another 2 minutes.
- Garnish with crushed peanuts, chopped cilantro, and red chili flakes before serving.
Prep
- Soak rice noodles in warm water for 30 minutes.
Kitchen equipment
WokJulienne Peeler