Ingredients
- 1 8-oz package dried rice noodles
- 1 t toasted sesame oil
- 1 t sweet chili sauce
- 1 t hoisin sauce
- 1/2 t red pepper flakes
- 1 t tomato paste
- 2 t cornstarch
- 1 1/2 T sugar
- 2 T rice vinegar
- 2 T fresh lime juice
- 1/4 c soy sauce
- 1/2 c vegetable broth
- 1 T vegetable oil
- 1 12-oz package extra firm tofu, drained, pressed, and cut into 1/2″ cubes
- 1 small red bell pepper, seeded and cut into thin strips
- 1 c snow peas, cut into thirds
- 2 garlic cloves, minced
- 4 scallions, diced
- 2 t grated fresh ginger
- 1 c bean sprouts
- 1/2 c roasted peanuts, chopped
- 1/2 c chopped fresh cilantro
Directions
Cook noodles according to package. Toss noodles with sesame oil and set aside.In a large bowl, combine chili sauce, hoisin sauce, red pepper flakes, tomato paste, cornstarch, and sugar. Stir in vinegar, lime juice, soy sauce, and broth, mix well, and set aside.
In a large skillet over medium-high heat, heat oil. Add tofu and stir-fry until browned. Remove from skillet and set aside. Add bell pepper, peas, garlic, scallions, and ginger and stir fry 1 minute.
To reserved sauce mixture, add noodles, tofu, and stir-fried veggies and toss until coasted with sauce, about 2 minutes. Serve immediately, topped with bean sprouts, peanuts, and cilantro.