Rice Noodles with Broccoli and Tofu
Rice Noodles with Broccoli and Tofu
YIELD Makes 4 to 6 servings
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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:
- 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.
- 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.
- 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.
- 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
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