Description
A flavorful and satisfying Thai stir-fry dish featuring wide rice noodles, crispy tofu, tender broccoli, and a savory-sweet sauce.
Cuisine: ThaiServings: 4
Ingredients
- 12 ounces (340 g) wide rice noodles
- 1 block (400 g / 14 oz) extra-firm tofu, pressed and cubed
- 1 tablespoon (15 ml) cornstarch
- 2 tablespoons (30 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1/2 onion (75 g), sliced
- 2 cups (250 g) broccoli florets
- 1 red bell pepper (150 g), sliced
- 3 tablespoons (45 ml) soy sauce
- 2 tablespoons (30 ml) dark soy sauce (or regular soy sauce)
- 1 tablespoon (15 ml) brown sugar
- 1/4 teaspoon (1.25 ml) white pepper
- 1/4 cup (60 ml) water
- 1 tablespoon (15 ml) rice vinegar
- 2 green onions, sliced
- Chopped peanuts, for garnish (optional)
Instructions
- Prepare the noodles: Soak the rice noodles in warm water for 10-15 minutes until softened. Drain and set aside.
- Marinate the tofu: Toss the tofu cubes with cornstarch.
- Stir-fry: Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add tofu and stir-fry until golden brown and crispy. Remove tofu from pan and set aside.
- Sauté vegetables: Add the remaining oil to the pan. Add garlic and onion, and stir-fry until fragrant. Add broccoli florets and red bell pepper; stir-fry until tender-crisp.
- Make the sauce: In a small bowl, whisk together soy sauce, dark soy sauce, brown sugar, white pepper, water, and rice vinegar.
- Combine: Add the noodles, tofu, and sauce to the pan with vegetables. Stir-fry until noodles are heated through and coated in sauce.
- Serve: Garnish with green onions and chopped peanuts (if using) and serve immediately.
Suggested Drinks
Singha Beer: This classic Thai beer is known for its crisp and refreshing taste, which pairs well with the bold flavors of the stir-fry.
Gewürztraminer: The aromatic and slightly sweet character of Gewürztraminer wine complements the savory-sweet sauce and enhances the dish's overall flavor profile.