Rice Noodles with Broccoli and Tofu

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Rice Noodles with Broccoli and Tofu."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/rice-noodles-with-broccoli-and-tofu-recipe.htm>  21 November 2008.

Rice Noodles with Broccoli and Tofu Photo
Rice Noodles with Broccoli and Tofu
Yield: Makes 4 to 6 servings
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Ingredients:
1
package (14 ounces) firm or extra firm tofu

1
package (8 to 10 ounces) wide rice noodles

2
tablespoons peanut oil

3
medium shallots, sliced

6
cloves garlic, minced

1
jalapeño pepper,* minced

2
teaspoons minced fresh ginger

3
cups broccoli florets

3
tablespoons regular soy sauce

1
tablespoon sweet soy sauce (or substitute regular)

1
to 2 tablespoons fish sauce

Fresh basil leaves



Preparation:
1.
Slice tofu horizontally into 2 pieces each about 1 inch thick. Place tofu on cutting board between layers of paper towels; put another cutting board on top to add weight to press moisture out of tofu. Soak rice noodles in large bowl filled with warm water; let stand 30 minutes or until soft.

2.
Meanwhile, heat oil in large skillet or wok. Cut tofu into bite-sized squares and blot dry. Stir-fry about 5 minutes or until tofu is speckled and light brown on all sides. Remove and reserve.

3.
Add shallots, jalapeño, garlic and ginger to skillet. Stir-fry over medium-high heat 2 to 3 minutes; add broccoli and stir-fry. Cover pan; cook 3 minutes or until broccoli is crisp-tender.

4.
Drain noodles well, add to skillet and stir to combine. Return tofu to skillet; add soy sauces and fish sauce; stir-fry about 8 minutes or until noodles are coated and flavors are blended. Adjust seasoning. Garnish with basil.





This recipe appears in: Thai