Spicy Lemongrass Peanut Noodles with Crispy Tofu

Instructions

1. 1

   Cook rice noodles according to package directions. Drain and rinse with cold water. Set aside.

   ~10 min
2. 2

   Press the tofu to remove excess water, then cut into 1-inch cubes. Pat dry with paper towels.

   ~5 min
3. 3

   Heat 2 tablespoons of vegetable oil in a large frying pan over medium-high heat. Add tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu from the pan and set aside.

   ~10 min
4. 4

   In a mixing bowl, whisk together peanut butter, lime juice, soy sauce, sesame oil, red chili paste, chopped lemongrass, minced garlic, grated ginger, and hot water until smooth and creamy. Adjust seasoning as needed.

   ~5 min
5. 5

   Add the remaining 2 tablespoons of vegetable oil to the same frying pan over medium heat. Add broccoli florets, sliced red bell pepper, and julienned carrots. Stir-fry for 3-4 minutes until vegetables are tender-crisp.

   ~4 min
6. 6

   Add the cooked rice noodles and the peanut sauce to the pan with the vegetables. Toss well to coat the noodles and vegetables evenly. Cook for an additional 2-3 minutes until heated through.

   ~3 min
7. 7

   Divide the noodles and vegetables among serving bowls. Top with the crispy tofu, chopped cilantro, and crushed peanuts.

   ~2 min