Thai Basil Noodles with Tofu
24
- Prep Time20 min
- Total Time20 min
- Makes4 to 6 servings
Ingredients
2 eggs
1/4 cup granulated sugar
1/4 cup fish sauce
1/4 cup ketchup
2 tbsp Worcestershire sauce
2 tbsp hot chili-garlic sauce
3 garlic cloves
3 green onions
3 red or green bell peppers
3 carrot
350-g pkg extra-firm tofu
3/4 400-g pkg rice-stick noodles, about 1/4-in. wide
3 tbsp vegetable oil
2 cups vegetable broth
1 cup chopped fresh basil
wedges of lime, optional
Instructions
Put a full kettle on to boil. In a bowl, whisk eggs with sugar, fish sauce, ketchup, Worcestershire and chili-garlic sauces. Mince garlic. Slice green onions. Slice peppers and carrots into thin bite-size strips. Cut tofu into 1-in. (2.5-cm) cubes.
Place noodles in a large bowl. Cover with boiling water. Following pkg directions, soak until almost tender, 8 to 10 min, stirring often to separate. Drain and set aside.
Meanwhile, heat oil in a wide saucepan over medium-high. Add tofu. Turn occasionally until light golden, 5 to 8 min. (Tofu may stick a little.) Remove when done to a bowl. Add more oil to pan if needed, then add peppers, carrots and garlic. Stir-fry for 3 min.
Add broth. Using a wooden spoon, scrape up and stir in brown bits from pan bottom. Bring to a boil. Stir egg mixture, then pour into pan. Add tofu. Stir constantly until sauce thickens slightly, 2 min. Add noodles. Pan will be very full. Gently toss until noodles are coated and hot, about 2 min. Sprinkle with onions and basil. Serve with lime wedges.
Nutrition (per serving)
Calories 535, Protein 17g, Carbohydrates 77g, Fat 19g.
This meatless entree has crowd-pleasing appeal; it's also faster than the takeout version.
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