I found another delicious recipe. This one is vegan and the recipe made quite a bit for two people (for those who aren’t vegan, you can add chicken to the recipe). My husband thought this recipe needed more flavor but I thought it was fine the way it was.
- 12 ounces dried rice noodles
- 1/3 cup soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons light brown sugar
- 1 tablespoon tamarind paste (see note below)*
- 1 tablespoon tomato paste
- 3 tablespoons water
- 1/2 teaspoon crushed red pepper
- 3 tablespoons canola oil
- 1 pound extra firm tofu, drained, pressed and cut into 1/2 inch pieces
- 1 small red onion, quartered and sliced into 1/4 inch slices
- 4 green onions, minced
- 2 garlic cloves, minced
- 1/3 cup coarsely chopped dry-roasted unsalted peanuts
- 1/4 cup chopped fresh cilantro
- 1 cup bean sprouts (for garnish)
- 1 lime, cut into wedges (for garnish)Â
(I made the mistake of not starting with the tofu first which made dinner a lot later than it should have been, Â so … here’s the directions for preparing the tofu first.)
- Remove the tofu from the package
- Cut the block into slabs and place the slabs on a baking sheet lined with paper towels
- Weigh down the slabs with a baking sheet topped with heavy canned goods and let it sit for an hour
- After the hour (when most of the water has been removed from the tofu) cut the tofu into 1/2 inch pieces
- Soak the noodles in a large bowl of hot water until softened which takes anywhere from 5 to 15 minutes depending on the noodle you’re using
- Drain the noodles well and rinse them under cold water
- Transfer the noodles to a bowl and set them aside
- In a small bowl, combine the soy sauce, lime juice, sugar, tamarind paste, tomato paste, water and crushed red pepper. Stir this together and set it aside.
- In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the tofu and stir-fry until golden brown (5-10 minutes). Transfer this to a plate and set it aside.
- In the same skillet, heat the remaining 1 tablespoon oil over medium heat then add the onion and stir-fry for 1 minute.
- Add the green onions and garlic then stir-fry for 30 seconds.
- Add the cooked tofu and cook about 5 minutes tossing occasionally.
- Add the cooked noodles and toss to combine and heat everything through.
- Stir in the sauce and cook through, tossing everything together so it’s evenly coated with the sauce. (You can add additional water if it seems too dense for you — a tablespoon at a time …)
- When the noodles are hot, put them on a platter and sprinkle with peanuts and cilantro.
- Garnish with the bean sprouts and lime wedges.
- Serve this meal hot.
Quite a delicious meal! I decided to add some more veggies to the meal also — brocolli and carrots. Â My husband had to wait an hour longer than normal for this meal as I thought I had read the recipe all the way through but didn’t account for the tofu preparation time. Â Oh well … live and learn.
This recipe is from the 1000 Vegan Recipes Cookbook that I have found to be quite useful because of its tasty recipes.