May Contain: Egg, Fish, Gluten, Milk, Mustard, Shellfish, Sulphites, and Tree Nuts.
Cook Rice Noodles
Bring 2 1/2 litres (5 litres for 4 servings) salted water to a boil in a large pot. Once boiling, add rice noodles to pot. Cover pot with a lid and remove pot from heat. Let noodles soften for 2-3 minutes until tender and chewy. Drain well with a fine mesh sieve.
Roughly chop peanuts. Add peanuts to a large skillet over medium heat and toast for 3-4 minutes, or until golden and fragrant. Remove from skillet and set aside for Step 7.
Heat 2 tbsp. (4 tbsp. for 4 servings) oil in a large skillet over medium. Drain tofu and press moisture out using a clean dish cloth or paper towel. Dice tofu into 1/2 inch cubes. Add tofu to hot skillet and season with a sprinkle of salt and pepper. Cook for 5-7 minutes or until golden, tossing or flipping tofu to cook evenly. Remove tofu from skillet and set aside.
Meanwhile, wash bell pepper, lime, green onion and cilantro. Slice bell pepper into 1/4 inch pieces. Zest lime and cut in half. Thinly slice green onion. Pick and chop cilantro leaves.
Add half of the sesame oil to same skillet along with bell pepper, ginger, garlic, carrot, and half of the green onion. Saute for 3-4 minutes, until softened and fragrant.
Meanwhile in a small bowl, whisk coconut sugar, 2 tbsp. (4 tbsp. for 4 servings) water, soy sauce, lime juice, remaining sesame oil, and tamarind concentrate. Add sauce, tofu, and cooked rice noodles to skillet. Toss everything together well. Cook for about 1 minute until sauce thickens slightly.
Plate + Serve
Divide noodles, tofu and vegetables between serving dishes. Top with remaining green onion, cilantro, chopped peanuts, and lime zest to taste. Enjoy!
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