Ingredients
1/4 cup soy sauce
3 tablespoons lime juice
1 tablespoon brown sugar
2 teaspoons sriracha
8 ounces rice noodles, I love the brown rice noodles from Lotus Foods
3 teaspoons toasted sesame oil, divided
1 package extra firm tofu, drained, pressed and finely diced or crumbled.
White or yellow onion, sliced
2 cups shredded green cabbage
1 small jalapeño, minced
Red bell pepper, sliced
Yellow bell pepper, sliced
3 cloves garlic, minced
4 scallions, sliced into 1-inch pieces
1 cup roughly chopped Thai basil leaves, optional
Lime wedges, for serving
Directions
1
Whisk together soy sauce, lime juice, brown sugar and sriracha in a bowl.
2
Prepare the noodles according to package directions (usually soaking in hot water until al dente).
3
Heat 1 teaspoon sesame oil in a large wok or pan and add the tofu. Lightly fry until just cooked through, stirring often, about 5 minutes.
4
Remove the tofu and add the remaining 2 teaspoons sesame oil. Add the onion, cabbage, peppers, garlic and scallions to the pan; stir-fry 8-10 minutes, until soft.
5
Stir in the prepared noodles, tofu and soy sauce mixture. Toss well and stir fry for another 2 minutes until the vegetables are tender and the noodles are hot.
6
Stir in the basil leaves. Serve with lime wedges for squeezing.