Ingredients
- 8 oz. flat rice noodles, reconstituted according to package directions, drained and chopped
- 2 tbsp tamarind concentrate
- ¼ c wheat-free tamari sauce
- 2 tbsp fresh lime juice
- 1 tsp sesame oil
- 1 tbsp freshly grated ginger
- 1 tbsp agave nectar
- 2 cloves garlic, minced
- ¼ tsp ground coriander
- ¼ tsp dried mustard powder
- 1 block firm or extra firm tofu, drained and patted dry
- 1 tbsp olive oil
- ½ c shredded carrot
- 2 c cabbage or bok choy, shredded (a bag of prepackaged cole slaw makes a great substitute)
- 1-1/2 cups mung bean sprouts
- 1 tbsp plus 1 tsp garlic chili paste
- salt to taste
- fresh cilantro, chopped peanuts and lime wedges for serving
Instructions
Reconstitute rice noodles and set aside.
In a small bowl, whisk together and set aside tamarind concentrate, tamari sauce, lime juice, sesame oil, ginger, agave, garlic, coriander, and mustard powder.
Crumble tofu into a large skillet or wok. Add olive oil, heat skillet to high and toss. Let tofu cook until browned and not watery, about ten minutes, stirring consistently.
Add the carrot/cabbage and stir-fry for about two minutes.
Reduce heat to low. Add prepared sauce and rice noodles. Toss until noodles are coated. If the noodles seem dry, add a few Tbsp of water to loosen them up.
Add bean sprouts and chili paste. Stir until chili paste has coated the noodles. Season with salt to taste.
To serve, top noodles with crushed or chopped peanuts, cilantro leaves. Squeeze with lime wedges before eating.
