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!
The Ingredients
- 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
- peanuts, chopped
- lime wedges
The Steps
- 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.
Prep Time: 25 min
Cook Time: 25 min
Serves: 3-4
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