Thai Style Spicy Noodle With Tofu |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
SPICY!!!! Ingredients:
1 (14 ounce) package tofu |
6 ounces light soy sauce |
3 ounces vegetarian oyster sauce |
1/4 cup sriracha sauce |
1/3 cup ketchup |
4 teaspoons rice vinegar |
1 teaspoon black pepper |
24 ounces wide rice noodles (cooked) |
1 tablespoon vegetable oil |
1/2 cup carrot, julienne |
1/2 cup snap peas, cut in half |
1/3 cup green onion, julienne |
1/3 cup thai basil |
1 tablespoon cilantro leaf |
1/2 cup tomato, cored and chopped |
4 garlic cloves, minced |
Directions:
1. TOFU.
2. 1 - Wrap tofu in cheesecloth and freeze overnight.
3. 2. - Run hot tap water over the frozen block until thawed (you can leave it in the fridge to thaw as well).
4. 3. - Slice tofu into thin strips and drain on paper towels for a few minutes. 4. Dry dry tofu until golden on both sides. Set aside when done.
5. ***You can use press tofu if needed. Just press well.
6. Sauce.
7. Mix Soy, vegetarian oyster sauce, sriracha sauce, ketchup, rice vinegar & pepper.Set aside.
8. Noodles.
9. 1. - In a wok or a large sauté pan, heat 1 Tbsp of vegetable oil until hot. Add minced garlic and tomatoes & return the Tofu to the pan then sauté for about 1 minute.
10. 2. - Add the Blazing Sauce and veggies to coat and then add noodles.
11. 3. - Add green onion, basil and cilantro. Toss well and enjoy!
|
|