Saturday, January 18, 2014

Rice Noodles with Fried Tofu, Peppers, and Carrots

Yep, I love rice noodles.  They're so versatile and I love throwing in whatever I have on hand.  One of my favorite combinations is focused on right here.  

After making bun chay recently I had the rest of a pack of extra firm tofu hanging out in my fridge.  I decided to have some with some rice noodles.

Boil a pot of water for your noodles and eventually cook them.

While this going on, heat a bit of canola oil in a skillet or wok over medium-high heat.  Cut pressed extra firm tofu into bite size pieces.  Throw them into the skillet, mixing with a spatula so that the tofu evenly fries--you'll see a bit of a crust forming.  When they tofu appear halfway done, toss in some diced red bell pepper and shredded carrot (I just make strands with a vegetable peeler).  I like to put in a minced garlic clove when it's almost ready (don't want it to burn).

Add in a tablespoon or two each of tamari (gluten free soy) sauce and red wine vinegar.  I like a touch of Sriracha as well.  Your pan will really sizzle, mix everything up well.  Rice noodles go in the pan now--stir a bit and put on a plate.  Top with black sesame seeds, chopped cilantro, and as much Sriracha as you can handle.

See how easy that is?  What do you like in your noodles?

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