Ingredients
14 oz. extra-firm tofu, drained
2 tbsp. cornstarch
8 oz. rice noodles
1/4 c. low-sodium soy sauce
2 tbsp. brown sugar
2 tsp. sweet chili sauce
Juice of 1 lime, plus lime wedges for serving
1 clove garlic, grated
1 tbsp. oil
1 red pepper, sliced
2 c. mung bean sprouts
2 scallions, thinly sliced
1/4 c. Chopped peanuts
Directions
- Slice tofu 1/2- inch thick. Place on rimmed baking sheet between layers of paper towels; sandwich with second sheet and place cast iron skillet on top to weigh down 10 minutes. Cut into cubes, transfer to bowl and toss with cornstarch.
- Meanwhile, cook noodles per package directions and rinse with cold water; drain.
- In small bowl, combine soy sauce, sugar, chili sauce, lime juice and garlic; set aside.
- Heat 1 tablespoon oil in large nonstick skillet on medium. Add pepper and cook until tender, 4 to 5 minutes. Remove from skillet. Add tofu and cook, tossing, until golden brown, 4 to 5 minutes. Add noodles and sauce and toss to combine. Fold in pepper, sprouts and scallions and cook 2 minutes.
Nutritional information (per serving): About 440 calories, 10 g fat (1.5 g saturated), 16 g protein, 620 mg sodium, 73 g carb, 5 g fiber