I am still learning how to cook with tofu.  This is only my second attempt.  I am hoping to branch out more and more with the different flavors that I can blend it into.  I am thankful that my kids are up for anything.

I can see my family starting to slowly embrace more meatless meals.  Both children really don’t like the idea of meat but they love their steak once in awhile.

Verdict:

This was a fairly decent recipe.  The tofu wasn’t as flavorful as I wish it would have been but a bit of extra soy sauce and fresh lime over the dish helped.  My kids were okay with the tofu texture this time but felt it needed to be cooked a bit more than I fried it.

I served this dish with a side of broccoli and a tomato and cucumber salad.

Ingredients:

• 1 package of extra firm tofu, cut into 1/2″ cubes
• 1/2 cup peanuts, crushed
• 2 scallions
• 2 eggs
• 1 TBSP fish sauce
• 2 TBSP fresh lime juice
• 3 TBSP soy sauce
• 1 package rice noodles, cooked according to directions
• 2 TBSP brown sugar
• 1/4 cup peanut oil
• 1 TBSP siracha
• 1/4 cup cornstarch

Directions:

1. Wrap tofu in several paper towels.  Place a heavy plate on top and drain liquid for at least 20 minutes.
2. Cut tofu and begin by heating oil in a large wok.
3. Dip tofu in cornstarch and cook in small batches in hot peanut oil.  Set tofu aside once it has cooked.  Drain off excess oil from pan.  Wipe pan with a paper towel.
4. Crack the eggs and scramble in wok until set, 2 minutes. Remove from pan and set aside.
5. In a small bowl, combine the soy sauce, fish sauce, siracha, lime juice, canola oil and brown sugar. Whisk until well blended.
6. Back in the wok, combine the noodles, Thai dressing,  scrambled eggs and scallions. Toss until combined.
7. Serve garnished with peanuts.