Saturday, February 25, 2012
9 oz rice noodles
1/3 cup tamari
2 tbsp fresh lime juice
1 tbsp agave syrup
1 tbsp tamarind paste (or use 1 tsp molasses)
1 tbsp tomato paste
3 tbsp water
1/2 tsp crushed red pepper (next time I will use more)
4 oz firm tofu cut into 1/2 inch dice
1 onion, chopped
4 green onions
2 garlic cloves, minced
1/4 cup fresh cilantro
1 cup bean sprouts
Cook the noodles according to package directions, drain well and rinse under cold water. Transfer to a bowl and add a bit of oil and toss so the noodles won't stick together.
In a small bowl, combine tamari, lime, agave, tamarind, tomato paste, water, and red pepper. Stir to mix well and set aside.
In a large skillet, heat 1 tsp coconut oil over medium heat. Add the tofu and stir-fry until golden brown, about 5 minutes. Set aside.
In the same skillet (add more oil if needed) stir fry onion for 1 minute. Add the green onions and garlic, stir fry for 30 seconds, then add the tofu and cook about 5 minutes. Stirring until golden brown. Add the noodles and toss to combine and heat through.
Stir in the sauce and cook, tossing to coat, adding some water if necessary. When hot mound on serving platter and sprinkle with cilantro. Garnish with bean sprouts. Serve hot.