If you're looking for a flavorful new recipe to throw into the mix, this is it. You may think you don't like tofu, but chances are you just haven't had tofu done right 😉. Hear us out! The tamari sauce gives it a tangy umami kick, and paired with the crisp veggies and tender rice noodles, it's a combination you can't resist. Give it a try and let us know you think!
8 oz Thai rice noodles
2 tbsp vegetable oil
4 tbsp tamari (or soy sauce), divided
¼ cup vegetable stock
2 tsp rice vinegar
16 oz firm or extra firm tofu, cubed
1 tsp garlic powder
1 tbsp chili garlic sauce
1 small yellow onion, chopped
3-inch stalk dried lemongrass, finely chopped
4 garlic cloves, finely chopped
1 medium-sized carrot, matchstick slices
1 red bell pepper, sliced
½ tsp crushed red pepper
salt & pepper to taste
1 green onion, oblique cut
Prepare rice noodles according to package directions. Preheat your Stargazer 10.5-inch cast iron skillet on low heat for 5-10 minutes before gradually turning up to medium-high. Once heated, add 2 tbsp vegetable oil.
While your skillet is preheating, prepare the sauce in a small glass pitcher by combining 2 tbsp tamari, vegetable stock, and rice vinegar. Mix well.
Add tofu, garlic powder, pinch of salt, and chili garlic sauce and cook until tofu is lightly browned on all sides, about 6 minutes.
Add 2 tbsp tamari and mix thoroughly, taking care not to break up the tofu. Cook for 1-2 minutes or until tofu is evenly coated.
Add onion, lemongrass, garlic, carrot, bell pepper, and crushed red pepper to skillet, stirring occasionally until vegetables are slightly softened, about 3 minutes.
Add prepared rice noodles to skillet along with prepared sauce. Cook for another 2 minutes. Gently mix.
Serve hot out of skillet and garnish with lime wedges, chopped peanut, and green onion.