Rice noodles stir-fried in sweet and sour tamarind sauce with golden crispy tofu cubes, bean sprouts, garlic chives, and crushed peanuts.
Ingredients
8 oz flat rice noodles (soaked in warm water)
7 oz extra firm tofu (pressed & cubed)
2 tbsp tamarind paste & 2 tbsp palm sugar
2 tbsp soy sauce or tamari
1 cup fresh bean sprouts & garlic chives
1/4 cup roasted crushed peanuts & lime wedges
Instructions
Fry tofu cubes in a wok with oil until golden and crispy; push to side.
Add soaked rice noodles and tamarind-soy sauce mixture.
Toss continuously on high heat for 3-4 minutes until noodles absorb sauce and become chewy.
Toss in fresh bean sprouts and garlic chives for 30 seconds.
Serve with crushed peanuts, chili flakes, and fresh lime wedges.
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👨🍳 Cooking Instructions
Fry tofu cubes in a wok with oil until golden and crispy; push to side.
Add soaked rice noodles and tamarind-soy sauce mixture.
Toss continuously on high heat for 3-4 minutes until noodles absorb sauce and become chewy.
Toss in fresh bean sprouts and garlic chives for 30 seconds.
Serve with crushed peanuts, chili flakes, and fresh lime wedges.
