🥕 Ingrédients

• Rice Noodles:Provides a gluten-free base for the dish.
• Extra-Firm Tofu:Adds a protein-packed element with a satisfying texture. I lalso ove to use this type tofu to makeCrispy Gochujang Tofu.
• Garlic Clove:Infuses the dish with aromatic flavor.
• Garlic Chives:Adds a mild onion flavor for depth.
• Soy Sauce:Provides the savory umami flavor.
• Coconut Sugar:Offers a touch of sweetness to balance the dish.
• Lime:Adds a refreshing citrusy kick.
• Bean Sprouts:Provides crunch and freshness.
• Green Onion:Adds a pop of color and mild onion flavor.
• Peanuts:Adds a delightful crunch and nutty flavor.

👨‍🍳 Instructions

1. Boil water and pour it into a large bowl. Add the rice noodles to the bowl of water and soak until tender, but not too soft. (they should still be slightly undercooked and have some firmness to them.) Drain and set aside.
2. Heat the vegetable oil in a non-stick pan on medium-high heat then add the tofu and cook for 2-3 minutes on each side until golden brown.
3. Push the tofu to the side of the pan, turn the heat to medium and add the garlic noodles, garlic chives,soy sauce,coconut sugarand lime juice to the pan.
4. Slowly add some water to the pan, 1-2 tbsp at a time to prevent the noodles from sticking and allowing to cook fully through.
5. Turn the heat to low, add the bean sprouts and mix together.
6. Top with crushed peanuts and sliced scallions