This deliciously light tangy noodle dish is great for a quick lunch. If you are a fan of chili, the bird’s eye adds the perfect heat.
Included in this FreshPrep bag is:
Agave Syrup (we substituted out the FreshPrep honey) · Rice Noodles · Lime
GF Soy Sauce · Peanut Butter · Cilantro
Cashew · Snow Peas · Bean Sprouts
Bird’s Eye Chili · Zucchini · Extra Firm Tofu
Heat a skillet over medium-high with 1 tbsp. of oil (2 tbsp. for 4 servings). Open the tofu package and drain out all excess water. Use a paper towel or clean dish cloth to firmly press down on the block of tofu to release excess moisture. The more moisture that is removed, the crispier the tofu will be! Cut the tofu into 1/2 inch cubes and place them in the skillet. Fry until golden brown on all sides.
While the tofu is cooking, set a medium saucepan with salted water on to boil. Wash and carefully remove the stem and seeds from the bird’s eye chili. Mince finely, then wash hands thoroughly with warm soapy water to remove any chili residue.
In a small bowl combine the peanut butter, soy sauce, honey, 2 tbsp. of oil (1/4 cup for 4 servings), bird’s eye chili to taste, juice of entire lime, 1 tbsp. of hot water (2 tbsp. for 4 servings), and salt and pepper.
Wash and remove ends of the peas. Once tofu is golden on all sides, add zucchini and season with salt and pepper. Cook zucchini until it has released some of its moisture and become golden brown. Once the water is boiling add the rice noodles and snow peas. Cook for about 2 minutes until noodles are chewy and peas are bright green. Drain and divide between serving plates.
To serve, top the noodles and snow peas with the tofu and zucchini stir fry, bean sprouts, cashews and drizzle over peanut dressing. Wash and tear over the cilantro to finish. Enjoy!
Nutritional details per serving: Calorie 584, Fat 36g, Protein 37g, and 37g of Carbohydrates.