NOODLES AND TOFU ENJOY DAN:

SPICY RICE NOODLES WITH PEANUT SAUCE AND TOFU by CHEF DAN:

Serves 10

 

INGREDIENTS:

12 ounces rice noodles

 2 tablespoons olive oil

1 jalapeno, seed and diced

1/2-cup peanut butter

1-cup veggie broth

1 head cauliflower, chopped

1 broccoli floret, chopped

1 red bell pepper, thinly sliced

5 baby portabella mushrooms, sliced

6 carrots, peeled and thinly sliced

1 pound firm tofu, cubed

2 tablespoon EACH soy sauce, lime juice, mirin, and rice wine vinegar

Ground cayenne pepper to taste

Garnish with bean sprouts, cilantro and lime juice

 

DIRECTIONS:

1.   Bring 4 cups water to a boil and pour over noodles, drain after 15 minutes.

2.   Heat oil in a skillet over medium-heat.

3.   Sauté jalapeño, cauliflower, broccoli, red pepper, mushrooms, and carrots for 5-7 minutes.

4.   In a bowl combine, soy sauce, lime juice, mirin, rice wine vinegar, and cayenne.

5.   Pour over tofu cubes and let marinate for 20 minutes.

6.   Then pour broth, peanut butter and tofu mixture into skillet with the veggies.

7.     Bring to a boil and then simmer for 15-18 minutes.

8.   Add rice noodles and heat through.

9.   Garnish with bean sprouts, cilantro, and lime juice.

 

ENJOY DAN:                                    BON-APPETITE!!