- Cook Time
- Prep Time
- 4 ServingsServings
- 1 pound firm tofu, cubed
- 1/2 cup cornstarch
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon canola oil
- 4 ounce uncooked thin rice noodles
- 11/2 cup cilantro including stems
- 1/2 cup vegetable broth or water
- 2 teaspoon minced fresh ginger
- 3 garlic cloves
- 2 fresh thai chiles
- 1 1/4 cup chopped yellow squash
- 6 ounce baby bok choy
- 1 tablespoon soy sauce
- 1 lime cut into wedges
Drain tofu on a towel for at least 30 minutes. Mix cornstarch and 1/2 of the salt and pepper.
Heat a large frying pan and add oil. Once hot, coat the tofu cubes with cornstarch and then fry in the hot oil until all sides are crispy. Remove to paper towels to drain.
Cook the noodles per package directions, usually about 1 minute in boiling water. Drain and sprinkle with 1/4 teaspoon salt toss to combine.
Combine the last 1/4 teaspoon salt, cilantro, and next 5 ingredients through chiles, in food processor or blender and process until smooth.
Return skillet to high heat. Add squash, bok choy and rmainnig salt. Saute for 3 minutes or until vegetables are crisp tender. Stir in the soy sauce. Divide noodles among 4 bowls, top with squash mixture, tofu and then sauce. Serve with lime wedges.