TOFU VEGGIE NOODLES
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
1/4 cup brown sugar
2 tbs balsamic vinegar
5 tsp fish sauce
2 tbs lime juice
6 oz flat rice noodles
6 oz snow peas, trimmed
2 tbs oil
14 oz container extra firm tofu, drained, diced
2 eggs, beaten
1/4 cup unsalted peanuts, chopped
In a bowl, whisk brown sugar, vinegar, fish sauce and lime juice. Cook noodles according to package directions, adding peas during last minute of cooking, drain. *In a skillet, heat 1 tbs oil. Add tofu, cook until golden. Transfer tofu to a plate. Add eggs to skillet, cook until set. Transfer eggs to plate with tofu. *In same skillet, heat remaining oil. Add noodles and peas, cook 30 seconds. Add vinegar mixture, cook 30 seconds. Add tofu and eggs, cook until heated through. Divide among plates, top with peanuts. SERVE & ENJOY...
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