1 lb rice noodles
1 lb extra firm tofu
½ cup soy sauce
¾ cups Sucanat
¾ cups white vinegar
½ tsp chili powder, or more to taste
2 tbl vegetable oil
2 tsp finely chopped garlic
8 green onions chopped into one inch pieces
For garnish:
2 cups bean sprouts
¾ cup roasted chopped peanuts
Lime wedges
Cover the noodles with warm water in a large bowl and allow to soak for thirty minutes. Cover tofu with paper towels and put something heavy on top to remove water.
Thinly slice tofu and bate at 375 F for 15 minutes on each side.
Mix the soy sauce, vinegar, Sucanat, and chili powder in a bowl. Stir until blended.
Heat oil in a wok and add noodles. Add soy sauce mixture and garlic to wok and bring to a boil while gently folding the noodles. Lower the heat a bit and keep the liquid boiling while frequently folding the noodles.
When almost all the liquid has been absorbed, add the tofu and green onions and cook for about two minutes.
Serve with the sprouts, peanuts, and lime.
This recipe based off one found on vegweb.com
-Esme
