Chile Lime Noodles
with Crumbled Tofu and Spring VegetablesGET RECIPES DELIVERED
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- 1 package extra firm tofu
- 1 tablespoon plus 2 teaspoons vegetable oil*
- 4 ounces rice noodles
- 2 scallions
- 1 fresh chile
- Fresh cilantro
- 3 ounces carrots
- 3 ounces sugar snap peas
- 2 tablespoons peanuts
- 2 limes
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons turbinado sugar
- 1 tablespoon Sriracha
- *not included
- **one head of garlic included in one of the meal bags
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.
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.
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.
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.
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.