Name: Crispy Tofu With Peanut Sauce Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 block of firm tofu, drained and pressed; 8 oz of rice noodles; 2 tablespoons of soy sauce; 2 tablespoons of rice vinegar; 2 tablespoons of smooth peanut butter; 2 cloves of garlic, minced; 1 tablespoon of grated ginger; 1 tablespoon of honey; 1 tablespoon of sesame oil; 1 tablespoon of vegetable oil; 1/4 cup of water; Salt and pepper to taste; Optional toppings: sliced green onions, chopped peanuts, lime wedges

Instructions

Prepare the tofu by draining any excess liquid and pressing it between paper towels or using a tofu press to remove as much moisture as possible. Cut the tofu into cubes or rectangles, depending on your preference.
Cook the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to prevent sticking. Set aside.
In a medium bowl, whisk together soy sauce, rice vinegar, peanut butter, garlic, ginger, honey, sesame oil, and water until the peanut butter is fully incorporated, and the sauce is smooth. Adjust the seasoning with salt and pepper to taste.
In a large non-stick pan or skillet, heat the vegetable oil over medium-high heat. Add the tofu cubes in a single layer, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side until the tofu is golden brown and crispy.
Pour the peanut sauce over the crispy tofu in the pan, stirring gently to coat the tofu evenly. Let it simmer for 2-3 minutes to allow the flavors to meld together.
Add the cooked rice noodles to the pan with the tofu and peanut sauce. Toss everything together until the noodles are well coated with the sauce and heated through.
Remove the pan from the heat and serve the Crispy Tofu With Peanut Sauce Noodles hot, garnished with optional toppings like sliced green onions, chopped peanuts, and lime wedges for an extra burst of freshness and crunch.

Ingredients

Instructions

Nutrition Facts

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