One of my favorite mid-week meals, this is so fast to make and very tasty! I've even entertained with this on a weeknight after work. This is inspired by a recipe from an old cookbook of mine called "Best of What's For Dinner?" by Ken Kostick. I've tweaked the recipe to suit my tastes and style of cooking.Ingredients:
1/2 lb medium rice noodles
2T sunflower oil
1/2 block of firm or extra firm tofu, chopped into 1" cubes
2-3T sunflower oil
1 small red onion, thinly sliced
1 red pepper, thinly sliced
1 cup sliced cremini and shitake mushrooms
2 cloves garlic, minced
1 T grated ginger
1 clove garlic, minced
1 T jalapeno pepper, finely chopped (I include seeds and ribs 'cause I like it hot but you don't have to!)
2 T peanut butter
1/4 cup tamari sauce (or good aged soy sauce)
2 T vegetable stock or water
1 T balsamic vinegar
Method:
Put pot of water on to boil and cook rice noodles according to package directions.
Meanwhile, in a heavy-bottomed skillet, on medium heat, add first 2 tablespoons of oil and brown tofu cubes on each side, about 5 minutes in total. When browned on the outside but still soft on the inside, set aside to drain on a paper towel.
In a wok or large skillet with high sides, heat remaining 2 tablespoons of oil on medium-high heat and add onion, mushrooms, red pepper and garlic all at once, stirring often until softened, about 5 minutes.
Make a hole in the centre of the stir fry ingredients and add all the remaining ingredients and stir to combine. Heat until bubbling and add more stock or water to thin, if needed. Mix the sauce together with stir fry ingredients and add the cooked rice noodles and the browned tofu, cooking for 1-2 more minutes so noodles soak up some of the sauce and the tofu is warmed up.
Transfer to a serving bowl and garnish with some cilantro or flat leafed parsley. You could even sprinkle with some chopped peanuts. Enjoy!
Serving suggestion: this goes well with my mango-lime salad recipe ;-)
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