This captured my attention when I discovered I really like Tofu and Pad Thai type meals are right up my alley. When you read thru the ingredients, it doesn’t seem bad but I thought it was a little time consuming preparing this dish. Many steps with many bowls and you really need a big frying pan by the time all things come together. I have to be a little careful with spices, in particular hot peppers, so used a California pepper instead of Serrano or Jalapeno peppers. Our dish had enough kick for mild pallets and it’s easy to heat it up individually, if you like it spicier. I sliced my Tofu into slabs and laid those out on the paper towels and seasoned with garlic salt and pepper. I cubed it just before mixing it with corn starch but wonder if I could keep it as a slab until after it’s fried. As a cube, they stick together and there’s another step of separating the little cubes. Hmmmmm… I could not find the 3/4 inch rice noodles so used a smaller rice noodle than even the 1/4 inch recommended. (I had it in the pantry) I think the 1/4 inch would be perfect and will use that next time. Other than being a little more time consuming than I thought, this dish was delicious! My non-vegan husband really liked it too and is ready to see it again as a leftover later this week.
12 oz. (1/4-3/4 wide) rice noodles
14. oz. firm Tofu cut into 3/4 inch pieces
salt and pepper (I used garlic salt)
6 Thai, serrano, jalapeno chilies stemmed and seeded (I used one large California pepper)
4 shallots, chopped
6 cloves of garlic
2 c. veggie broth
1/4 c. fish sauce (found in the Asian food aisle)
1/4 c. packed brown sugar
Juice of 2 limes
1/3 c. corn starch
5 TBL coconut or olive oil
4 heads baby bok choy both stalks and greens
1 red bell pepper, chopped
2 c. fresh Thai basil leaves
- Cover noodles with super hot tap water and let sit for 20 minutes (keep stirring to separate from time to time) Spread Tofu our on paper towels and let drain for 20 minutes. Gently pat dry with paper towels and season with garlic salt and pepper
- In a food processor: combine chilies, shallots, and garlic. In another bowl, combine broth, fish sauce, sugar and lime juice…set aside (side note: fish sauce is stinky but your dish will be wonderful because of it. Not to worry, it’s going to be alright!!)
- Toss tofu with cornstarch. Heat 2 Tbl. of oil, add tofu and cook, turning as needed until crisp and well browned on all sides (about 12-15 minutes) transfer to paper towel-lined plate
- Heat 1 Tbl. of oil in now empty skillet and add bok choy stalks and bell pepper. Cook 3-4 minutes. Add the bok choy leaves and cook another 30 seconds. Transfer to bowl.
- Heat remaining 2 TBL. of oil in now empty skillet. Add processed chili moisture and cook until moisture evaporates and the color deepens..3-5 minutes. Add noodles and broth and cook 5 minutes.
- Stir in browned veggies and basil and cook until warmed through. About 2 minutes. Top with crispy tofu and serve.
