Tangy Thai Tofu Noodles
Satisfy your craving for flavorsome Thai cuisine with this quick and easy tofu noodle dish. Bursting with tangy flavors of lime and chili, this vegan recipe combines crisp vegetables, soft tofu, and slurpy noodles. Experience the perfect balance of sweet, savory, and spicy in just under 30 minutes!
ingredients
- 8 oz rice noodles
- 1 tablespoon vegetable oil
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup snap peas, ends trimmed
- 8 oz firm tofu, diced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1/2 teaspoon chili flakes
- 2 green onions, thinly sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
steps
- 1.
Cook the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to prevent sticking.
- 2.
Heat the vegetable oil in a large skillet over medium-high heat. Add the red bell pepper, yellow bell pepper, carrot, and snap peas. Sauté for 3-4 minutes until the vegetables are slightly softened.
- 3.
Push the vegetables to one side of the skillet and add the tofu and minced garlic. Cook for another 3-4 minutes, allowing the tofu to brown slightly.
- 4.
In a small bowl, whisk together soy sauce, hoisin sauce, lime juice, brown sugar, and chili flakes. Pour the sauce over the tofu and vegetables. Stir well to coat everything evenly.
- 5.
Add the cooked rice noodles to the skillet and gently toss everything together until well combined.
- 6.
Remove from heat and garnish with sliced green onions and fresh cilantro.
- 7.
Serve hot with lime wedges on the side for an extra zing!
