Crispy Tofu Rice Noodle Bowl
serves 3 really hungry people
1 package of extra firm tofu, diced, marinated, and cooked
2 cup steamed edamame
1 cup diced or shredded carrots
1 small onion, sliced thin (is it necessary to have both green onions and regular onions? Nope, I just really like onions...)
3 green onions stalks, diced
1 cup peanuts, chopped (for garnish)
rice noodles (14oz. package)
For the sauce...
1 clove of garlic, minced
2 tablespoons low-salt soy sauce
1-2 tsp spicy chili paste
1-2 TBS Hoisin sauce
3 tablespoons sesame oil
1 TBS honey
1 tsp fresh lime juice
To find out how I make my tofu taste awesome, check out some tips HERE
1.Prepare rice noodles by soaking in cold water for about 8 min. Drain and set aside.
2.In a mixing bowl, add the sauce ingredients and whisk to make a dressing. In a wok (or sauce pan) heat oil then add sliced onions, cook until translucent then add the garlic and carrots. Once carrots are tender, add cooked edamame and cook for 3 min. Add noodles and mix, then add sauce mixture and stir fry (you might have to add more water to prevent noodles from sticking together).
3.Meanwhile, fry the eggs in a large non-stick frying pan on a medium heat with a lug of olive oil until cooked to your liking (I like mine with a runny yolk). Divide the noodles between bowls, pop an egg on top of each one, and serve drizzled with chilli sauce for that all-important added kick. Sprinkle with green onions and chopped peanuts.
Variations: You could also use buckwheat noodles in place of rice, they take longer to cook but provide more flavor. Feel free to add any other fresh seasonal veg, or leftovers you have in the fridge.