- 35 min prep / 25 min cooking / 4-6 servings
- 8 oz Rice noodles (the thicker the better)
- 1 ½ C Onion, diced
- ½ C Green onions, thinly sliced
- 1 lb Tofu, extra firm, ¼” cubes
- 1 C Mung bean sprouts
- 1⁄3 C Shoyu, or to taste
- 1⁄3 C Lime juice, fresh
- ¼ C Sucanat
- 3 Tbl Peanut butter
- 2 Tbl Sesame oil
|
- 2 Tbl Garlic, minced
- 1 Tbl Ginger, peeled & minced
- 1 Tbl Tahini
- 1 Tbl Tamarind pulp (available at your local Hispanic market)
- ½ tsp Curry paste or powder
- ¼ tsp Crushed red pepper flakes
- ¼ tsp Cumin powder
- ¼ tsp Coriander, ground
- Cilantro, to garnish
- Ground peanuts, to garnish
|
Loving Preparation
- Prepare rice noodles by soaking them in boiling hot water for 8-10 minutes. Drain well and place in a large mixing bowl.
- Place Shoyu, lime juice, peanut butter, tahini, sucanat, tamarind pulp, curry paste and spices in a medium mixing bowl and whisk well. Set aside.
- In a wok or large sauté pan, on medium high heat, sauté garlic, ginger and tofu in 1 Tbl sesame oil until tofu is slightly browned, approximately 5 minutes, stirring frequently and adding small
amounts of water if necessary to prevent sticking . Add remaining oil, onion, green onion and cook 5 minutes , stirring frequently.
- Optionally, at this time, you may add 1 C of water chestnuts, 1 C chopped carrots, and 1 C of broccoli flowerettes, or up to 3 C of assorted vegetables. Add additional water if necessary to prevent sticking. Cook lightly for 5 minutes.
- Add the peanut sauce mixture and cook until the sauce thickens, approximately 5 minutes, stirring frequently. Add to noodles in large mixing bowl.
- Gently mix in bean sprouts and garnish liberally with freshly chopped cilantro, ground peanuts and a slice of lime.
|
