Stir Fried Rice Noodles with Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 package(s) rice noodles 8 oz |
1/4 cup(s) brown sugar |
1/4 cup(s) low sodium soy sauce |
2 tablespoon(s) lime juice |
1 package(s) 14 oz firm tofu cut into cubes |
2 piece(s) carrots sliced into thin strips |
1 piece(s) red bell pepper sliced |
1 tablespoon(s) fresh ginger grated |
2 cup(s) bean sprouts |
1 teaspoon(s) crushed red pepper |
Directions:
1. Serves 4| Hands-On Time: 25m | Total Time: 25m
2. Ingredients
3. * 1 8-ounce package rice noodles or 12 ounces linguine
4. * 1/4 cup brown sugar
5. * 1/4 cup low-sodium soy sauce
6. * 2 tablespoons fresh lime juice
7. * 1 14-ounce package firm tofu, cut into 1/2-inch-thick slices
8. * 1 tablespoon canola oil
9. * 2 carrots, cut into thin strips
10. * 1 red bell pepper, thinly sliced
11. * 1 tablespoon grated fresh ginger
12. * 2 cups bean sprouts
13. * 4 scallions, thinly sliced
14. * 1/4 cup roasted peanuts, roughly chopped
15. * 1/2 cup fresh cilantro (optional)
16. Directions
17. Boil the noodles according to the package directions. Drain and return them to the pot.
18. Meanwhile, in a small bowl, whisk together the sugar, soy sauce, and lime juice.
19. Gently press the tofu slices between layers of paper towels to remove excess liquid, then cut into 1/2-inch pieces.
20. Heat the oil in a large skillet over medium-high heat. Add the carrots, bell pepper, and ginger and cook, stirring, for 2 minutes. Add the tofu and bean sprouts. Cook, stirring, until the vegetables are slightly tender, 3 to 4 minutes.
21. Toss the noodles with half the soy sauce mixture and cook over medium-high heat until heated through, 1 to 2 minutes. Transfer to a platter and top with the vegetables and the remaining soy sauce mixture.
22. Sprinkle with the scallions, peanuts, and cilantro, if desired.
23. By Kate Merker, September 2009
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