Serves 4-6
1 lb Rice Noodles (spaghetti size, wide ribbon whatever shape you like, regular wheat noodles work good to for this recipe too - rice noodles are just really nice and light and I usually just boil them, for other information on rice noodles - see the Thai Kitchen website)
2 T Toasted Sesame Oil
1 T Olive Oil
1 lb Firm Tofu cut into 1" chunks
2 Tablespoons of Soy Sauce
1/2 t White or Black Pepper
1 White or Brown Onion diced
2-3 Dried Hot Red Chilies
5-6 Cloves Garlic chopped
1 Bunch Green Onions chopped
2 T Chopped cilantro
More Toasted Sesame Oil & Soy Sauce to toss noodles in after they cook
Chopped roasted peanuts (optional)
Press tofu between two towels with a heavy weight, while prepping other ingredients. This helps get rid of the water from the tofu so it acts like a sponge in the stir fry absorbing its flavors. This is optional.
Bring 3-4 quarts of salted water (2 tsp. of salt will do) to boil. For the wide ribbon rice noodles, add noodles, wait until water comes back to a boil then start timing 4 minutes. Then rinse with cold water and massage with soy sauce or Braggs and Toasted Sesame Oil and place in warm 170 degree oven until stir fry is done.
Put 2 T of the Toasted Sesame Oil and 1 T of Olive Oil in a pan with onion and stir fry onion and dried chilies until onion is translucent about 3-5 minutes Put in garlic and continuing stir frying for 2 more minutes. Put in Tofu and sprinkle in soy sauce and pepper over, toss and stir fry until tofu is browned slightly. At the last minute toss in your green onion and cilantro. You can sprinkle chopped roasted peanuts on top for more flavor and protein if you like.
Then toss the whole tofu mixture with the warm soy sauce/sesame oil flavored noodles and serve immediately. Bon Appetit.
Recipe By Atma Kaur Khalsa 12/3/07