Tofu Drunken Noodles Recipe

Cooking Directions

• STEP 1.Prepare the wide rice noodles according to package instructions. Drain and set aside.
• STEP 2.In a large skillet or wok, heat oil over medium-high heat. Add garlic and chili, and sauté for 1-2 minutes until fragrant.
• STEP 3.Add tofu and stir-fry for 3-4 minutes until lightly browned. Push the tofu to one side of the skillet.
• STEP 4.Add the vegetables to the other side of the skillet and stir-fry for 2-3 minutes until tender-crisp.
• STEP 5.Push the tofu and vegetables to one side and add the cooked noodles to the empty side of the skillet.
• STEP 6.Pour the sauce over the noodles and toss everything together until well combined and heated through.
• STEP 7.Serve hot and garnish with fresh cilantro and lime wedges, if desired.

Cooking Tips

• For extra flavor, marinate the tofu in soy sauce and sesame oil for 15-30 minutes before stir-frying.
• Feel free to customize the vegetables based on your preference. Bell peppers, broccoli, and carrots work well in this dish.
• Adjust the spiciness by adding more or less chili according to your taste.
• To make it gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the noodles in a skillet or microwave until heated through.
• Serve the leftovers as is or add some fresh vegetables and herbs for a refreshing twist.