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.
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.
- 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
- Wrap tofu in several paper towels. Place a heavy plate on top and drain liquid for at least 20 minutes.
- Cut tofu and begin by heating oil in a large wok.
- 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.
- Crack the eggs and scramble in wok until set, 2 minutes. Remove from pan and set aside.
- In a small bowl, combine the soy sauce, fish sauce, siracha, lime juice, canola oil and brown sugar. Whisk until well blended.
- Back in the wok, combine the noodles, Thai dressing, scrambled eggs and scallions. Toss until combined.
- Serve garnished with peanuts.