Rice Noodles with Golden Tofu

📝 Ingredients

• 120 g dried rice noodles (medium width, pad thai style)
• 300 g plain firm tofu
• 2 tbsp cornflour (15 g)
• 1.5 tbsp neutral oil (rapeseed or sunflower)
• 2 eggs
• 1 red pepper
• 150 g fresh bean sprouts
• 3 spring onions
• 2 garlic cloves
• 3 tbsp salty soy sauce
• 1 tbsp honey
• 1 lime
• 15 g unsalted roasted peanuts, crushed

🍴 Utensils

• Large frying pan or wok
• Large mixing bowl
• Colander
• 2 clean tea towels
• Tongs or 2 spatulas

📖 Steps

1. Cut the tofu into 2 cm cubes and press for 10 minutes between two clean tea towels with a weight on top (a frying pan, a tin). The drier the tofu, the crispier it will be.
2. Meanwhile, soak the rice noodles in a large bowl of very hot water for 8 to 10 minutes (or according to the packet), until soft but still firm. Drain, rinse under cold water and set aside.
3. In a bowl, mix the soy sauce, honey, lime juice and 2 tbsp water. Slice the pepper into strips, finely slice the spring onions keeping the white and green parts separate, and chop the garlic.
4. Roll the tofu cubes in the cornflour. Heat 1 tbsp oil in the frying pan over a medium-high heat and fry the tofu for 8 to 10 minutes, turning it gently, until golden on all sides. Set aside on a plate.
5. In the same pan, add the rest of the oil and stir-fry the pepper, the white part of the spring onions and the garlic for 3 minutes over a high heat, stirring constantly so the garlic doesn't burn.
6. Push the vegetables to one side, crack the eggs into the empty space and scramble them for 1 minute with the spatula until just set, then mix them into the vegetables.
7. Add the drained noodles, the bean sprouts and the sauce. Stir-fry for 2 minutes, lifting the noodles with tongs to coat them well, without breaking them or letting them stick to the bottom.
8. Return the tofu to the pan right at the end so it stays crispy and toss gently for 30 seconds. Serve immediately, sprinkled with the green part of the spring onions and the crushed peanuts.