Our take on this classic dish: rice noodles stir-fried in a tamarind-soy sauce with sautéed red onion, red bell pepper & marinated tofu, topped with cabbage, cilantro, peanuts & lime. GLUTEN FREE.
Rice Noodles:
Your preference of rice noodles (cook as directed on package.)
Sauce:
3/4 cups brown sugar
5 cloves garlic
7 ounces (14 tablespoons) tamarind paste or tamarind concentrate
1/3 cup sriracha
1 cup tamari or soy sauce
1/2 cup sunflower or canola oil
1 cup water
1 tablespoon lime juice
Baked Marinated Tofu:
Cut about 1 pound of tofu into small cubes & marinate in the refrigerator overnight in the following mixture:
¼ cup
Tamari
½ cup Sunflower or Canola oil
½ cup Sesame oil
½ cup Rice vinegar 2 teaspoons minced garlic
2 teaspoons minced ginger
2 teaspoons sriracha
Then bake on an oiled sheet pan at 450 degrees for 18 minutes (check at 15 minutes, as ovens vary). The tofu will get slightly golden brown on the outside.
Mix Ins & Toppings;
1 red pepper, cut into bite-sized pieces
1 small red onion, sliced thin
1 bunch cilantro, chopped leaves
1 cup shredded cabbage
1/2 cup chopped peanuts
Lime wedges
Putting it all together:
In a saucepan put two cups sauce, 2 cups noodles, 1/2 cup baked tofu, and a handful each of red pepper and red onion. Cook over medium high heat, stirring, until the mixture is bubbly through and through.
Spoon it into a bowl and top with a handful each of shredded cabbage, cilantro, chopped peanuts and a lime wedge. Add sriracha if you want to spice it up. Enjoy!
Don’t forget to take pictures of your rendition and tag us on Instagram & Facebook.
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