VEGAN RICE NOODLES IN A SAUCE WITH TOFU ENJOY DAN:

VEGAN RICE NOODLES WITH TOFU AND A SPECIAL SAUCE by CHEF DAN:

Serves 4

INGREDIENTS:

1 (8 Oz) package rice noodles

4 teaspoon grape-seed oil

1 tablespoon red curry paste

1 (12 Oz) package tofu

1 tablespoon soy sauce

1 onion, halved lengthwise and thinly sliced

1 carrot, cut into strips

1/2-cup snap peas, trimmed and cut on the bias in half

2 cups bean sprouts

1 cup vegetables broth

1 bunch fresh cilantro

SAUCE:

1/4 cup hoisin sauce

2 tablespoons soy sauce

1 tablespoon fresh ginger, shredded

1 tablespoon mirin

1 teaspoon brown sugar

1/2-teaspoon sesame oil

2 tablespoons lime juice

A splash red pepper flakes

DIRECTIONS:

1.   Soak rice noodles in a bowl of hot water for 20 minutes, drain and set aside.

2.   in a towel, wrap tofu in a strainer and set a heavy can on top.

3.   Drain for 15 minutes or so then cube tofu.

4.   Heat 2 teaspoon oil in a skillet and when sizzling.

5.   Add red curry paste and swirl until dissolved.

6.   Add tofu and stir-fry until browned, add 1 tablespoon soy sauce.

7.   Remove and set aside on a plate.

8.   Reheat the skillet with remaining oil and when simmering.

9.   Add onion, bell pepper, carrot, and snap peas, stir-fry 4-5 minutes.

10.                Add tofu and bean sprouts, cook stirring over medium-high heat for 2-3 minutes.

11.                In a bowl whisk all sauce ingredients together.

12.                Add  the sauce to the skillet and stir 1-2- minutes.

13.                Add drained rice noodles and return to boil, stirring to coat noodles in the sauce.

14.                Top with fresh cilantro.  

  ENJOY DAN:                                         BON-APPETITE!!