TOFU WITH NOODLES STIR-FRY ENJOY DAN:

        THAI FRIED RICE NOODLES WITH TOFU by CHEF DAN:

Serves 4

 

INGREDIENTS:

 12 (Oz) rice noodles

2 cups boiling water

1 tablespoon grape-seed oil

1-thumb-size fresh ginger, sliced thinly and cut into matchsticks pieces

3 garlic cloves, chopped

1 package firm tofu, drained and cut into cubes

6 baby portabella mushrooms, sliced

1 red bell pepper, sliced

1 onion, quartered

1/2-cup fresh bean sprouts

1/4 cup dry roasted peanuts

Handful fresh cilantro

 

FOR THE MARINATE:

2 teaspoons cornstarch dissolved in 3 tablespoons soy sauce

 

FOR THE SAUCE:  

1/2-cup vegetable stock

3 tablespoons lemon juice

2 teaspoons soy sauce

1 tablespoon fish sauce

3 teaspoons sugar

1 tablespoons peanut butter

2 teaspoons garlic chili sauce, or 3/4-teaspoon cayenne pepper, or (no heat)

 

METHOD:

1.   Marinate the tofu by pouring corn/starch mixture over the tofu, mix and set aside.

2.   Place the rice noodles in boiling water and let soak for 15 minutes,

drain and set-aside.

3.   In a bowl mix all sauce ingredients together, and set aside

4.   Heat the oil over medium-high heat in a wok; add tofu and stir-fry for 3 minutes.

5.   Add ginger, garlic, mushrooms, bell pepper, onion, and bowl of sauce.

6.   Stir fry for 5 minutes

7.   Add the drained noodles, bean sprouts, mix well.

8.   Stir-fry until everything is heated through, about 5-7 minutes.

9.   Place on a serving plate and garish with cilantro and peanuts.

 

ENJOY DAN:                BON-APPETITE!!