Print
ShareThis
Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Rice Noodles with Broccoli and Tofu
Yield: Makes 4 to 6 servings
Ingredients:
1
package (14 ounces) firm or extra firm tofu
1
package (8 to 10 ounces) wide rice noodles
2
tablespoons peanut oil
3
medium shallots, sliced
6
cloves garlic, minced
1
jalapeño pepper,* minced
2
teaspoons minced fresh ginger
3
cups broccoli florets
3
tablespoons regular soy sauce
1
tablespoon sweet soy sauce (or substitute regular)
1
to 2 tablespoons fish sauce
Fresh basil leaves
Preparation:
1.
Slice tofu horizontally into 2 pieces each about 1 inch thick. Place tofu on cutting board between layers of paper towels; put another cutting board on top to add weight to press moisture out of tofu. Soak rice noodles in large bowl filled with warm water; let stand 30 minutes or until soft.
2.
Meanwhile, heat oil in large skillet or wok. Cut tofu into bite-sized squares and blot dry. Stir-fry about 5 minutes or until tofu is speckled and light brown on all sides. Remove and reserve.
3.
Add shallots, jalapeño, garlic and ginger to skillet. Stir-fry over medium-high heat 2 to 3 minutes; add broccoli and stir-fry. Cover pan; cook 3 minutes or until broccoli is crisp-tender.
4.
Drain noodles well, add to skillet and stir to combine. Return tofu to skillet; add soy sauces and fish sauce; stir-fry about 8 minutes or until noodles are coated and flavors are blended. Adjust seasoning. Garnish with basil.
This recipe appears in:
Thai
