Crispy fried tofu rounds out this sweet and spicy noodle dish.
Prep time | Total time |
---|---|
20m | 35m |
Ingredients
Ingredient | Quantity |
---|---|
extra-firm tofu, drained | 14 oz. |
cornstarch | 2 tbsp. |
rice noodles | 8 oz. |
low-sodium soy sauce | 1/4 cup |
brown sugar | 2 tbsp. |
sweet chili sauce | 2 tsp. |
Juice of 1 lime, plus lime wedges for serving | |
garlic, grated | 1 clove |
oil | 1 tbsp. |
red pepper, sliced | 1 |
bean sprouts | 2 cup |
scallions, thinly sliced | 2 |
Chopped peanuts | 1/4 cup |
Directions
- Slice tofu 1/2- inch thick. Place on rimmed baking sheet between layers of paper towels; sandwich with second sheet and place cast iron skillet on top to weigh down 10 minutes. Cut into cubes, transfer to bowl and toss with cornstarch.
- Meanwhile, cook noodles per package directions and rinse with cold water; drain.
- In small bowl, combine soy sauce, sugar, chili sauce, lime juice and garlic; set aside.
- Heat 1 tablespoon oil in large nonstick skillet on medium. Add pepper and cook until tender, 4 to 5 minutes. Remove from skillet. Add tofu and cook, tossing, until golden brown, 4 to 5 minutes. Add noodles and sauce and toss to combine. Fold in pepper, sprouts and scallions and cook 2 minutes.
Source: goodhousekeeping.com