Stir-Fried Noodles With Tofu, Scallions and Peanuts

Name: Stir-Fried Noodles With Tofu, Scallions and Peanuts
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2 serving(s)
Ingredients: 4 ounces dried wide rice noodles (pad thai); 2 tablespoons soy sauce; 2 tablespoons molasses (unsulphured); 1 tablespoon rice vinegar; 1 tablespoon ketchup; 1 tablespoon minced fresh ginger; 1/2 teaspoon kosher salt; 1/8 teaspoon cayenne pepper; 2 tablespoons vegetable oil; 1 tablespoon minced garlic; 8 ounces extra firm tofu, drained thoroughly and sliced into 1/2 inch cubes (to yield 1 1/2 cups); 1 1/2 cups bean sprouts; 2 scallions, trimmed and sliced diagonally into 1-inch lengths; 1 large egg; 2 tablespoons crushed unsalted peanuts; 3 tablespoons chopped fresh cilantro; 1 lime, cut into wedges for serving

Submitted by MsKittyKat

"From the Feb/March 2006 Fine Cooking. I am posting it so that I don't lose it."

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Ready In:: 40mins
Ingredients:: 17
Serves:: 2

ingredients

4 ounces dried wide rice noodles (pad thai)
2 tablespoons soy sauce
2 tablespoons molasses (unsulphured)
1 tablespoon rice vinegar
1 tablespoon ketchup
1 tablespoon minced fresh ginger
¹⁄₂ teaspoon kosher salt
¹⁄₈ teaspoon cayenne pepper
2 tablespoons vegetable oil
1 tablespoon minced garlic
8 ounces extra firm tofu, drained thoroughly and sliced into 1/2 inch cubes (to yield 1 1/2 cups)
1 ¹⁄₂ cups bean sprouts
2 scallions, trimmed and sliced diagonally into 1-inch lengths
1 large egg
2 tablespoons crushed unsalted peanuts
3 tablespoons chopped fresh cilantro
1 lime, cut into wedges for serving

directions

Soak the dried rice noodles in a bowl of very warm (110F) water until they're pliable, but still rather firm, about 30 minutes. Drain in a colander - no need to pat dry. Meanwhile prep the rest of the ingredients.
In a small bowl, whisk together the soy sauce, molasses, rice vinegar, ketchup, ginger, salt and cayenne.
Once the noodles are drained, heat 1 tablespoon of the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and then immediately add the soy sauce-molasses mixture. When the mixture is bubbling, add the tofu.
Stir briefly to combine. Add the noodles and cook, stirring and tossing, until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. If the noodles aren't tender and the liquid is gone, add 1 to 2 tablespoons of water.
Add the bean sprouts and scallions and cook, stirring gently, until the bean sprouts begin to turn limp, about 1 minute.
Push the nooldes to one side of the skillet and add the remaining 1 tablespoon of oil. Crack the egg into the oil. Scramble the egg lightly until it is almost but not completely cooked, breaking it up as you go, about 30 seconds.
Fold the noodles back over the egg, add the peanuts, and stir-fry, stirring gently, until the egg is completely cooked. Sprinkle with the cilantro and serve immediately with the lime wedges on the side.

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Reviews

I actually came across this when I mistakenly went to another recipe site. I was looking for pad thai but was drawn in with a vegan recipe (minus the egg) so I did this one instead. First the good: Like pad thai, it combines noodles, ginger, garlic, bean sprouts, scallions and nuts. The chopped cilantro was lovely. Now the bad: as written it is nearly spiceless. When working with tofu it's critically important to drain and marinate or it's just a bunch of spongy flavorless blobs. I added chili garlic sauce and did marinate the tofu for 20 minutes but that was not nearly enough time. I definitely threw this recipe out - there are so many better recipes on this site .

joop

RECIPE SUBMITTED BY

MsKittyKat

Wheaton, IL

Hi all - I have been member of Recipezaar for a while now. I work as an executive assistant. I love to read - read everything, but scifi/fantasy is a particular favorite. Am actually a pretty easily amused and satisfied soul....am pretty much happy all the time.

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