Thai Style Spicy Noodle With Tofu

SPICY!!!!

• Ready In: 45 mins
• Serves: 4
• Yields: 4 bowls

Ingredients

• 1 (14 ounce) package tofu
• 6  ounces light soy sauce
• 3  ounces vegetarian oyster sauce
• 1⁄4 cup sriracha sauce
• 1⁄3 cup ketchup
• 4  teaspoons rice vinegar
• 1  teaspoon black pepper
• 24  ounces  wide rice noodles (cooked)
• 1  tablespoon  vegetable oil
• 1⁄2 cup carrot, julienne
• 1⁄2 cup  snap peas, cut in half
• 1⁄3 cup green onion, julienne
• 1⁄3 cup Thai basil
• 1  tablespoon cilantro leaf
• 1⁄2 cup tomatoes, cored and chopped
• 4  garlic cloves, minced

Directions

1. TOFU.
2. 1 - Wrap tofu in cheesecloth and freeze overnight.
3. 2. - Run hot tap water over the frozen block until thawed (you can leave it in the fridge to thaw as well).
4. 3. - Slice tofu into thin strips and drain on paper towels for a few minutes. 4. Dry dry tofu until golden on both sides. Set aside when done.
5. ***You can use press tofu if needed. Just press well.
6. Sauce.
7. Mix Soy, vegetarian oyster sauce, sriracha sauce, ketchup, rice vinegar & pepper.Set aside.
8. Noodles.
9. 1. - In a wok or a large sauté pan, heat 1 Tbsp of vegetable oil until hot. Add minced garlic and tomatoes & return the Tofu to the pan then sauté for about 1 minute.
10. 2. - Add the Blazing Sauce and veggies to coat and then add noodles.
11. 3. - Add green onion, basil and cilantro. Toss well and enjoy!