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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