Stir-fried Noodles With Tofu, Scallions And Peanuts

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 4 ounces dried wide rice noodles (pad thai)
• 2 tablespoons soy sauce
• 2 tablespoons molasses (unsulphured)
• 1 tablespoon rice vinegar
• 1 tablespoon ketchup
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 8 ounces extra firm tofu, drained thoroughly and sliced into 1/2 inch cubes (to yield 1 1/2 cups)
• 1 1/2 cups bean sprouts
• 2 scallions, trimmed and sliced diagonally into 1-inch lengths
• 1 large egg
• 2 tablespoons crushed unsalted peanuts
• 3 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges for serving

Recipe

• 1 soak the dried rice noodles in a bowl of very warm (110f) water until they're pliable, but still rather firm, about 30 minutes. drain in a colander - no need to pat dry. meanwhile prep the rest of the ingredients.
• 2 in a small bowl, whisk together the soy sauce, molasses, rice vinegar, ketchup, ginger, salt and cayenne.
• 3 once the noodles are drained, heat 1 tablespoon of the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. add the garlic, stir, and then immediately add the soy sauce-molasses mixture. when the mixture is bubbling, add the tofu.
• 4 stir briefly to combine. add the noodles and cook, stirring and tossing, until the noodles are tender and the liquid is absorbed, 1 to 2 minutes. if the noodles aren't tender and the liquid is gone, add 1 to 2 tablespoons of water.
• 5 add the bean sprouts and scallions and cook, stirring gently, until the bean sprouts begin to turn limp, about 1 minute.
• 6 push the nooldes to one side of the skillet and add the remaining 1 tablespoon of oil. crack the egg into the oil. scramble the egg lightly until it is almost but not completely cooked, breaking it up as you go, about 30 seconds.
• 7 fold the noodles back over the egg, add the peanuts, and stir-fry, stirring gently, until the egg is completely cooked. sprinkle with the cilantro and serve immediately with the lime wedges on the side.