Rice Noodles with Tofu, Water Chestnuts and Herbs
Juice of 2 Limes
1/4 Cup Soy Sauce
2 Tablespoons Agave Nectar
1 Clove Garlic, minced
1/2 Teaspoon Chili Powder
1/4 Teaspoon Black Pepper, ground
4 Ounces Rice Noodles
8 Ounces Extra Firm Tofu, cubed
1 1/2 Cups Purple Cabbage, thinly sliced
8 Ounces Diced Water Chestnuts
1 Cup Cucumber, diced
1/2 Cup White Mushrooms, thinly sliced
1 Sprig Oregano
3/4 Cup Cilantro, chopped
1 Sprig Basil, chopped
1/2 Cup Roasted Peanuts
1. In a small bowl, whisk together all the dressing ingredients. Pour into skillet and add tofu. Let the tofu marinade while prepping the other ingredients.
2. Place the noodles in a medium bowl. Cover with boiling water and let stand until ready to use. It will take 5 minutes for the noodles to become soft.
|Soaking rice noodles|
3. Heat the tofu in the skillet. Add the cabbage, peanuts and mushrooms. Cook until the cabbage is soft. Drain the noodles and add to the skillet. Heat for a few minutes. Turn off the heat and add the cucumber and herbs.
|Sauteing cabbage and tofu|
Soundtrack The Dirty Nil - Higher Power