Ingredients
2 servings
- 4 oz flat rice noodles
- 7 oz firm tofu, cubed
- 2 tbsp neutral oil
- 2 green onions, cut into short lengths
- 1 cup bean sprouts
- 1 garlic clove, minced
- 2 tbsp tamarind paste
- 1.5 tbsp soy sauce or tamari
- 1 tbsp brown sugar
- 2 tbsp chopped roasted peanuts, lime wedges and cilantro
Instructions
Soak the noodles in warm water according to package directions, then drain
Stir together the tamarind, soy sauce and sugar
Fry the tofu in 1 tbsp oil until golden on all sides, then set aside
Add the remaining oil and fry the garlic and the white parts of the green onions for 30 seconds
Add the noodles and sauce and toss for 2 to 3 minutes until the sauce is absorbed
Fold in the tofu, bean sprouts and green onion tops
Divide between plates or serve from one big plate
Top with peanuts, cilantro and a squeeze of lime
Tips
- Contains peanuts and soy; leave out the nuts or use toasted sunflower seeds if needed
- Vegan, and gluten-free with tamari
- Prepare every ingredient before you start, because the stir-fry moves fast
Check for allergies and intolerances before you start, and swap ingredients as needed.