Rice Noodles with Broccoli and Tofu
Makes 4 to 6 servings
|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|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- 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.
Check out more recipes for Thai