Rice Noodles with Tofu and Vegetables

by Jennifer

This recipe, adapted from Cooking Light, has a kick, so decrease the red pepper flakes if someone in your family doesn’t like spicy food.

Serves 4.

  • 14 oz. package firm or extra-firm tofu
  • 8 oz. rice noodles, preferably brown rice noodles (found these at Whole Foods)
  • 1 leek, sliced lengthwise, then thinly sliced crosswise
  • 1 medium Napa cabbage, thinly sliced
  • 2 red peppers, thinly sliced
  • 1 TBS peanut oil
  • 1/2 cup low-sodium soy sauce
  • 4 TBS rice vinegar
  • 2 tsp sugar
  • 2 tsp sesame oil
  • 1 tsp red pepper flakes
  • 3 garlic cloves, chopped
  • 1/2 cup thinly sliced scallions
  • 1/2 cup chopped cilantro
  • Optional:  chopped peanuts or cashews

Drain and press the tofu, between two plates lined with paper towels and something heavy on top, for 30 minutes.  While the tofu is being pressed, soak noodles in a large bowl of hot water for 6 – 8 minutes;  drain.

Slice tofu into 1” cubes.

Whisk together soy sauce, vinegar, sugar, sesame oil and red pepper flakes.

Have all stir-fry ingredients ready to go.

Heat peanut oil in a wok over medium-high heat.  Add leeks, stir-fry 1 minute.

Add red pepper, stir-fry 2 minutes.

Add Napa cabbage, stir-fry 1 minute.

Add tofu and garlic, stir-fry 2 minutes.

Add noodles and sauce, and toss with two spatulas or tongs for a few minutes, until well-combined.

Serve sprinkled with scallions and cilantro, and with chopped peanuts or cashews if desired.


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