- 1/3 cup lite soy sauce
- 1 tablespoon Thai garlic chile paste
- 2 cloves garlic, diced
- 2 teaspoons cayenne pepper
- 1 1/2 teaspoons diced fresh ginger
- 1/2 (16 ounce) package linguine-style rice noodles
- 3 tablespoons olive oil
- 1 (12 ounce) package extra-firm tofu, cut into 1/2-inch cubes
- 3 green onions, minced
- 1 cup snow peas
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- Whisk soy sauce, garlic chile paste, garlic, cayenne pepper, and ginger together in a small bowl until chile paste is completely dissolved.
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse.
- Heat oil in a large wok over medium heat. Cook and stir tofu cubes in hot oil until browned on all sides, 3 to 6 minutes. Stir green onion into tofu; cook and stir until fragrant, about 2 minutes. Pour 1/2 of the soy sauce mixture over tofu mixture; bring to a simmer and cook until sauce reduces, about 5 minutes.
- Stir snow peas, green bell pepper, and red bell pepper into tofu mixture; cook and stir until vegetables are heated through, about 5 minutes. Pour remaining soy sauce mixture over the top; cook and stir until liquid reduces and vegetables are tender yet still crisp to the bite, about 5 minutes. Add rice noodles to tofu mixture and toss to coat; cook until noodles are heated through and flavors combine, 2 to 5 minutes.
04/20/2018
recipepes.com
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