Ingredients
Method
- Start by boiling water in a large pot.
- Once boiling, add the flat rice noodles.
- Cook for 6-8 minutes until they're soft but not mushy.
- Drain the noodles and set them aside.
- In a large pan, heat the olive oil over medium heat.
- Add the diced tofu.
- Fry until golden brown, roughly 5 minutes.
- Add the minced garlic, sliced bell pepper, and julienned carrots.
- Sauté for another 4-5 minutes until vegetables soften.
- In a separate bowl, combine tamarind paste, soy sauce, maple syrup, and red pepper flakes to make the sauce.
- Pour this sauce over the tofu and veggies in the pan.
- Stir well, ensuring everything is coated.
- Add the cooked noodles to the pan.
- Toss everything together ensuring the noodles are well-coated in sauce.
- Cook for another 2-3 minutes.
- Add bean sprouts and half of the chopped green onions.
- Stir and cook for an additional 2 minutes.
Notes
1. If you desire some extra heat, add more red pepper flakes or a dash of hot sauce.
2. For additional protein, consider adding tempeh or seitan.
3. Fresh lime juice can be squeezed on top before eating for a tangy kick.
4. Store any leftovers in an airtight container in the fridge for up to 3 days.
2. For additional protein, consider adding tempeh or seitan.
3. Fresh lime juice can be squeezed on top before eating for a tangy kick.
4. Store any leftovers in an airtight container in the fridge for up to 3 days.