Pan Seared Tofu & Thai Noodles

Want a yummy lunch in no time with left overs, to boot? I do! Below is my take on Thai noodles. I make this recipe when I want something yummy and fulfilling - and tasty.  Yes, a peanut butter sandwich is indeed faster to make - but I made this within 20 minutes (and left the clean up for later;)  See my recipe below. 
Enjoy and Eat with gratitude in your heart! 

Photo by Margaret Lindgren

Ingredients: 

• Two packets rice vermicelli (I get my packets in bulk at the Thai store) but they are like a 3" x 3" square of dried rice vermacellie
  
• 1 Red or Yellow Bell Pepper - chopped or sliced thinly
  
• 1 Hot chili pepper chopped (serrano or something similar) - this is optional if you don't like hot
  
• 2 Really big handfuls of baby Spinach
  
• Firm Tofu - Half block cut into 1/4" thick squares (I cut width wise then length wise) 
  
• Brown Rice flour (for dusting tofu)
  
• Green Onion (Scallion) diced - amount to preference - I use a whole bunch at once
  
• 1/4 cup Soy Sauce (I like low sodium)
  
• Dash Rice Vinegar
  
• Dash of Thai Fish Sauce (1 TBSP or so)
  
• Sesame Oil 
  
• Hing (or 1 tsp minced garlic) 
  
• Mince Ginger (1 tsp) - to get fast minced ginger or garlic use a fine grater or planer and grate away
  
• Agave nectar - dash  of - or 1/4 tsp honey powder
  
• Asian Blend Red Pepper Flakes - or just regular Red Pepper Flakes - all optional based on heat preference

I think it would be nice to soak Tofu (as noted in my Thai me up Spring Rolls recipe) but time is of the essence now and then ... so, it is fine either way. Also, if you are not a tofu fan .... saute' mushrooms with a soy sauce mixture (as noted below) or just in some sesame oil... 

Directions: 

• Heat 3 cups water until just boiling in pasta pot - add rice vermicelli and cover for 10 minutes or so 
  
• Cut Tofu and place in container or sealed plastic bag with about 1 TBSP of brown rice flour - or regular flour - and shake until well coated.  Remove from container. 
  
• Heat 1TBSP sesame oil in heavy skillet or Wok on med-high until hot - add tofu such that it lays flat in the pan (you want it to get nice and crunchy) - Heat carefully until it browns on both sides
  
• While tofu cooks combine in a small bowl soy sauce, fish sauce, rice vinegar, dash of sesame oil, garlic, ginger and agave (if using sweetner). Stir to combine. Set aside
  
• Once tofu is done remove and set aside on plate or paper towels
  
• Add a dash of sesame oil back to pan and allow to heat up
  
• Add chopped red pepper and chopped green chili pepper and saute - make sure you have fan on for venting when cooking with hot chilies in pan - Cook until red peppers are tender
  
• Add spinach with 1 TBSP hot water and cover until limp (couple minutes)
  
• Meanwhile, drain rice vermacelli in colander 
  
• Add drained rice noodles to stir fry along with soy sauce mixture, reserved tofu and chopped green onion
  
• Stir fry for about 3 minutes - and mix well (I like to use Salad Tongs to mix the ingredients) - Increase heat if necessary (don't want it searing, searing hot - but hot enough to keep things cooking quickly & sizzling) 
  
• Add any extra spices (your Asian Red Pepper Flakes blend, etc) and mix ... allowing soy mixture to reduce if necessary
  
• Turn off heat - fill into serving bowl with chop sticks and have at it. 

NOTE:  Again - add enough rice vermicelli as necessary - if it looks like you have cooked to much rice noodles - don't put them all in at once - just add them to the stir fry in increments and stir in with other vegetables... THEN add your soy sauce mixture once it looks like you have enough.  If you feel like you don't have enough soy sauce mixture - make more ... but I find I have enough once everything gets mixed well. Sometimes I also add a tad more sesame oil if necessary. 

THIS IS SUPER TASTY!!!