Scale
Ingredients
For the sauce
- Juice from 1 lime
- 2 Tbsp soy sauce
- 2 Tbsp water
- 1 Tbsp sugar
- 2 Tbsp tomato paste
- 2 Tbsp seasoned rice vinegar
- 1 tsp paprika
- Sriracha, to taste
For the tofu
- 2 Tbsp olive oil
- 1/2 block extra firm tofu, cut into 1/4” thick squares
- salt and pepper
- 2 tsp soy sauce
For the pasta
- 8oz (half box) Stir-fry rice noodles
- 1 Tbsp olive oil
- 1 shallot, minced
- 2 tsp garlic, minced
- 1/2 red cabbage, shredded
- 1 cup shredded carrots
- 1 cup broccoli, chopped
Toppings
- chopped peanuts
- lime wedges
- cilantro or Thai basil
Instructions
- Mix all the ingredients for the sauce in a bowl and set aside.
- In a large skillet, heat 2 Tbsp olive oil over medium heat. Add the tofu and season with salt, pepper, and soy sauce. Cook for 4 minutes on each side, until the tofu is crispy and brown. Set aside on paper towels to drain.
- Cook the noodles according to package directions.
- In a large pan, heat 1 Tbsp olive oil. Add the shallot, garlic, red cabbage, carrots and broccoli. Cook for 5-6 minutes, until the veggies start to soften. Add the noodles, sauce and tofu and toss well.
- Remove from heat and divide into two large bowls. Add chopped peanuts, lime and cilantro for garnish.