Crispy Tofu and Rice Noodles

Ingredients

• 8 oz Rice Noodles
• 2 Green Onions
• 1 Lime
• 1 Red Bell Pepper
• 1 ½ oz Roasted Peanuts
• 12 oz Extra Firm Tofu
• 4 oz Snow Peas
• 1 fl. oz. Toasted Sesame Oil
• 2 tsp. Sriracha
• 2 oz Tamarind Concentrate
• Olive Oil
• Salt
• Trim and thinly slice green onions on an angle,
• keeping white and green portions separate. Zest
• lime, halve, and juice. Stem, seed, and slice red bell
• pepper into ¼” strips. Coarsely chop peanuts. Rinse
• well coated.
• Crisp the Tofu
• medium heat. Test oil temperature by adding a white
• part of green onion to oil. It should sizzle gently on

Instructions

1. 1

   Cook Within: Test oil temperature by adding a green onion to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn’t sizzle on contact, Be sure to let tofu cool off once it’s done frying. Hot oil can seep into air pockets while cooking and may splatter you if cut right away. contains no cholesterol, and is gluten free. It’s also an excellent source of protein, iron, and calcium.

2. 2

   Add noodles to boiling water and cook, stirring: often, 4 minutes, or until just tender. Drain noodles in colander and run under cold water. Return to pot, toss with 1 tsp. olive oil (to prevent sticking), and set aside. Running cold water over pasta stops the cooking process.

3. 3

   Add white parts of green onions, snow peas, and: bell pepper to hot pan used to sear tofu. Cook 3-4 minutes, while stirring, or until snow peas are tender. Once tofu has cooled, transfer to clean cutting board and cut each slice into ¼â€ù strips. Sprinkle with lime zest and ½ tsp. salt.

4. 4

   Prepare the Ingredients: Trim and thinly slice green onions on an angle, keeping white and green portions separate. Zest lime, halve, and juice. Stem, seed, and slice red bell pepper into ¼” strips. Coarsely chop peanuts. Rinse tofu, cut into ½” thick slices across width, and press with paper towels to remove excess moisture. Drying tofu thoroughly helps with crispiness.

5. 5

   Add sesame oil, Sriracha (to taste), tamarind: concentrate, tofu slices, cooked noodles, ½ tsp. salt, 2 Tbsp. water, 1 Tbsp. olive oil, and lime juice to pan with vegetables. Stir until all ingredients are medium heat. Test oil temperature by adding a white part of green onion to oil. It should sizzle gently on contact. If it browns immediately, turn heat down and let oil cool. If it doesn’t sizzle, increase heat. Line a plate with a paper towel. Carefully lay tofu slices in hot oil away from you (you may have to work in batches). Cook 3-4 minutes per side, or until tofu is golden brown and blistered. Transfer to towel-lined plate and let cool 5 minutes. Discard all but 2 tsp. oil and return pan to medium heat.

6. 6

   Plate the Dish: Place a serving of finished noodles in a bowl or on a plate. Garnish with chopped peanuts and green parts of green onions. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. White parts are cooked with vegetables, and green parts garnish dish. • Sriracha is today’s hot sauce du jour. Its garlicky-chile flavor complements just about everything. Feel free to use half or omit from recipe for the recipe before you start–we promise it will be time • Bring a medium pot of water • Place a colander in the sink