Easy & Delicious Rice Noodle Stir-Fry with Tofu & Broccoli

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 *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

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