Ingredients
- 8 oz rice noodles, cooked accordingly to package note: be careful not to overcook or they will be pasty
- 8 oz extra firm tofu, drained and cubed
- 1 t chopped garlic
- 2 T red chili pepper sauce (sweet, not hot)
- 2 T brown sugar
- 1/8 c rice vinegar
- 1/8 c soy sauce
- 1/2 bunch scallions sliced in 1/2″ pieces
- 2 c bean sprouts
- baby corn, snow peas (optional)
- 1 lime
- 1/2 c unsalted peanuts, chopped
- fresh cilantro, chopped (approx. 1/2 c)
- 1 T olive oil
- 1 t sesame oil
Directions
Mix red pepper sauce, brown sugar, rice vinegar, roy sauce, and juice of
1/2 lime in small bowl. Set aside.
Fry tofu in olive and sesame oil until light brown. Add garlic and sauté
1 minute. Remove from pan.
Stir fry baby corn and snow peas for 1 minute. Add rice noodles and
sauce mixture. Return tofu to pan. Stir in scallions and bean sprouts.
Add chopped peanuts and cilantro. Remove from heat. Garnish with
remaining lime cut into sections.