Microwave until steaming, about 30 seconds. FOR THE STIR-FRY: Combine 1/4 cup water, 1/2 teaspoon salt, and 1/4 teaspoon sugar in small bowl. FOR THE CHILE VINEGAR: Combine vinegar and chile in bowl and let stand at room temperature for at least 15 minutes.Ģ. (if not yet tender, add 2 tablespoons water and cook until tender) Transfer to a serving platter, sprinkle with the remaining peanuts and scallions, and serve with lime wedges.1. NOTESġ6 Ounces 1/4 inch wide flat rice stick noodleġ/2 Cups Unsalted roasted peanuts Coarsley chopped, optionalĥ Green parts only Scallions Siced thin on the biasĪdd the tofu, bean sprouts, 1/4 cup peanuts, and all but a 1/4 cup of the scallions, and continue to cook until noodles are tender, about 2-1/2 minutes. (if not yet tender, add 2 tablespoons water and cook until tender) Transfer to a serving platter, sprinkle with the remaining peanuts and scallions, and serve with lime wedges. Add the sauce, turn the heat up to high, and toss noodles until coated.Īdd the tofu, bean sprouts, 1/4 cup peanuts, and all but a 1/4 cup of the scallions, and continue to cook until noodles are tender, about 2-1/2 minutes.
Add the shallots and garlic and cook, stirring constantly until light golden brown, about a minute and a half. Add the rest of the oil to the skillet and heat on medium high until shimmering. Transfer to a clean bowl and cover with a plate to keep warm. Add tofu and stir fry until light golden brown. Heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. While noodles are sitting in water, before draining, cut tofu into 3/4 inch cubes and toss with cornstarch in a large bowl. Remove from heat, add rice noodles, and let sit, stirring occasionally until noodles are almost tender about ten minutes. Add the other sauce ingredients, and set aside.īring water to boil in a large pot. Then mash the tamarind to break it up and strain it into another larger bowl. While the tamarind is sitting, prepare the scallions, shallots, peanuts, garlic, and wash the bean sprouts and cilantro, and pick out the stems. Meanwhile, combine the tamarind paste with 1-1/2 cups boiling water in a small bowl, and let sit until paste is soft and mushy, 15-30 minutes. Let sit for 10 minutes, flip, then let sit for 8 minutes or as long as needed for tofu to be just moist. Top with more paper towels and a slightly heavy plate. Cut tofu in half lengthwise, and lay half down on the towels, add more paper towels, put down the other half of the tofu. Lay several paper towels down on a plate.
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