Ingredients
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14 o.z. Extra-firm Tofudrained
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2 tbsp. Cornstarch
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8 o.z. Rice Noodles
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1/4 cup Soy Sauce
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2 tbsp. Brown Sugar
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2 tsp. Sweet-chilli sauce
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1 lime and lime wedges for serving Lime juice
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1 Garlic Clovesgrated
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1 tbsp. Oil
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1 Red Peppersliced
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2 Scallionsthinly sliced
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1/4 cup Chopped Peanuts
Directions
Steps
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1
Done
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Step 1Slice 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. |
|
2
Done
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Step 2Meanwhile, cook noodles per package directions and rinse with cold water; drain. |
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3
Done
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Step 3In small bowl, combine soy sauce, sugar, chili sauce, lime juice and garlic; set aside. |
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4
Done
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Step 4Heat 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. |
