Ingredients
2 package extra-firm tofu
6 clove garlic
1 bunch green onions
3/4 c. vegetarian fish sauce
2 c. water
c. lime juice
1 tbsp. rice vinegar
c. sugar
1 tsp. salt
1 tsp. crushed red pepper
24 oz. rice noodles
4 eggs
3 tbsp. canola oil
4 c. bean sprouts
1/2 c. cilantro
1 c. salted peanuts
Preparation
Step 1Drain the tofu and cut into 1/4-inch-thick slices. Place the pieces between several paper towels, top with a heavy pan, and let stand for 15 minutes to press out any excess water.Step 2Peel and finely chop the garlic or pass it through a garlic press. Trim the green onions, discarding the ends, and cut the white and about 1 inch of the green part into thin slices.Step 3Combine the fish sauce, water, lime juice, rice vinegar, sugar, salt, and crushed red pepper in a bowl, stir well, and set aside.Step 4Bring a large pot of salted water to a boil and add the rice noodles. Cook over medium-high heat, stirring occasionally, for 8 minutes, or until al dente. Drain in a colander.Step 5Meanwhile, lightly beat the eggs. Heat 2 tablespoons of the oil in a large skillet or wok over medium-high heat, add the tofu, and cook, stirring occasionally, for 4 to 5 minutes, or until lightly browned. Remove from the pan and set aside. Add the remaining 1 tablespoon of oil to the pan, then add the eggs and cook, stirring frequently, for 2 to 3 minutes, or until the eggs are completely cooked. Remove from the pan and set aside.Step 6Add the noodles, garlic, and fish sauce mixture to the pan and cook, stirring constantly, for 2 minutes. Add the eggs, tofu, bean sprouts, green onion, and cilantro and cook, stirring frequently, for 3 to 4 minutes, or until warm. Place in a large serving bowl and top with the chopped peanuts.
Reprinted with permission from College Vegetarian Cooking: Feed Yourself and Your Friends. Copyright © 2009 by Megan Carle and Jill Carle, Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA
