Ginger Garlic Tofu with Rice Noodles
Why we love it:
- 8 ounces Rice Noodles
- 4 cloves Garlic (divided)
- Fresh Ginger (about a 1 inch piece - divided)
- 1 package Firm Tofu
- 1 teaspoon Soy Sauce
- 1 teaspoon Kosher Salt
- 3 Tablespoons Unsalted Butter (divided)
- 1 teaspoon Canola Oil
- 1⁄2 Red Bell Pepper
- 1 can Coconut Milk (14 ounce)
- 1 cup Vegetable Stock
- 1 pound Sugar Snap Peas
- 1 Tablespoon Fish Sauce (vegan or omit if needed)
- 1⁄2 teaspoon Brown Sugar
- 1 Lime (zest and juice)
- 1⁄4 cup Cilantro (optional)
Cook noodles according to package instruction - some ask you to boil them like spaghetti, some prefer a soaking technique. Drain when done.
2. GARLIC + GINGER
Meanwhile, mince the garlic and ginger together but divide it in half. Add ½ to a large bowl and set aside.
Lay the drained tofu out on a baking sheet or flat surface lined with a paper towel. Use another one to pat it nice and dry. Cut into 1 inch cubes. Mix in the bowl with ½ of the garlic and ginger. Add the soy sauce and a pinch of the salt. Toss to coat.
Heat a large flat-bottomed pot over medium heat. Melt the butter and oil, sear about ½ of the tofu until golden brown then flip and cook the other sides. Generally, it’s about 2 - 3 minutes per side and I try to brown at least 3 of the sides. Remove to a plate.
To the same pan, without wiping it out, add the rest of the minced garlic and ginger. Dice the bell pepper and add it in. Sauté for 2 minutes.
6. COCONUT MILK
Add the coconut milk and stock and bring to a simmer.
Trim the strings off the peas if needed and slice them in ½ on a dramatic angle. Toss them in the simmering sauce.
Add the fish sauce, brown sugar, zest and juice of the lime and stir. Taste it and perhaps add more salt if needed to balance the flavors. Add the noodles and the tofu all in and stir to warm them through.
Divide everything evenly among bowls and garnish with cilantro.