Chile Lime Noodles with Crumbled Tofu and Spring Vegetables

Chile Lime Noodles

with Crumbled Tofu and Spring Vegetables

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dinner

These zesty noodles are simple to prepare and loaded with crisp fresh vegetables. Grating the tofu creates more surface area and allows it to brown quickly over high heat. If it’s not a technique you’ve used before, don’t worry—tofu grates easily and can also be popped into the food processor and pulsed a few times if you’d prefer. Spiked with a spicy-tangy soy dressing and garnished with crunchy peanuts and bright cilantro, this dish proves that healthy meals can be addicting too.

Fall Recipes Winter Recipes Spring Recipes Summer Recipes Comfort Foods Gluten-Free High-Protein Beans/Legumes Root Vegetables Nuts Tofu Dinner
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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
551
FAT
21g
CARBOHYDRATES
73g
PROTEIN
20g

MAIN INGREDIENTS

  1. Salt*
  2. 1 package extra firm tofu
  3. 1 tablespoon plus 2 teaspoons vegetable oil*
  4. 4 ounces rice noodles
  5. Garlic**
  6. 2 scallions
  7. 1 fresh chile
  8. Fresh cilantro
  9. 3 ounces carrots
  10. 3 ounces sugar snap peas
  11. 2 tablespoons peanuts
  12. 2 limes
  13. 2 tablespoons soy sauce
  14. 1 tablespoon rice vinegar
  15. 2 teaspoons turbinado sugar
  16. 1 tablespoon Sriracha
  17. *not included
  18. **one head of garlic included in one of the meal bags

INSTRUCTIONS

1
Bring a large pot of water to a boil and salt it. Drain the tofu and pat it dry; cut it in half and grate one half (save the rest for another use). Put 1 tablespoon oil in a large nonstick skillet over medium-high heat. When it’s hot, add the tofu and cook, undisturbed, until it’s slightly browned, 3 or 4 minutes. Stir and continue cooking until it’s browned on all sides, about 4 minutes more; transfer to a plate.
2
Add the noodles to the boiling water, turn off the heat, and soak until they’re just tender; start testing after 3 minutes. Drain into a colander and set aside.
3
Meanwhile, peel and chop 1 garlic clove. Rinse and dry the produce. Trim and chop the scallions, keeping the white and green parts separate. Trim and chop the chile and cilantro. Peel and grate the carrots. Trim and halve the peas. Chop the peanuts.
4
Cut 1 lime into wedges; juice the other into a medium bowl. Add the soy sauce, vinegar, sugar, and 1 teaspoon of Sriracha and whisk to combine.
5
Put the remaining 1 teaspoon oil in the same skillet over high heat. Add the carrots and peas and cook, stirring constantly until the peas are bright green, about 3 minutes. Add the garlic, scallion whites, and chile and cook, stirring constantly until they’re fragrant, about a minute. Add the noodles, tofu, and soy sauce mixture and toss until the noodles are hot. Serve the noodles topped with the peanuts, scallion greens, and cilantro, with Sriracha and lime wedges on the side.