Crispy Tofu with Peanut Noodles
1 block firm tofu
3 tbsp cornstarch
2 tbsp olive oil
2 servings rice noodles
1 tbsp fish sauce
2 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp sriracha
3 tbsp brown sugar
1/4 cup peanut butter
4 cloves garlic, minced
1 tbsp minced ginger
Green onions for garnish
Pre Recipe Prep
Cook your tofu
Tear tofu into bite size chunks into a large bowl. Sprinkle with a good pinch of salt and 3 tbsp cornstarch. Toss well to coat. Heat 2 tbsp oil in a large frying pan over medium high heat. Once warm, add tofu and toss in the oil. Fry for about 2 minutes before mixing again and keep doing this until all sides are golden brown.
Set aside.
Start your noodles and make your sauce
Add noodles to a bowl with boiling water. While the noodles cook, mix up your sauce ingredients: 1 tbsp fish sauce, 2 tbsp rice wine vinegar, 1 tbsp soy sauce, 1 tbsp sriracha, 3 tbsp brown sugar, 1/4 cup peanut butter plus 2 tbsp water. Mix well and set aside.
Cook it up
Heat 2 tbsp olive oil in the pan you used for your tofu up over medium heat. Once warm, add 1 tbsp minced ginger and 4 cloves minced garlic. Cook for 1 minute. Add sauce and cook until slightly reduced - about 1 minute. Add noodles and toss well, cook until noodles are warmed, about another minute. Add tofu for a final toss in the sauce and serve.
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