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Rice Noodles with Broccoli and Tofu


Rice Noodles with Broccoli and Tofu

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

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

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.

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