Rice Noodles with Crisp Tofu and Cabbage
By America's Test KitchenPublished on April 8, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
8 ounces (¼-inch-wide) rice noodles 14 ounces firm tofu, cut into 1-inch cubes6 tablespoons fish sauce, plus extra for drizzling¼ cup lime juice (2 limes)¼ cup (1 ¾ ounces) packed brown sugar 6 tablespoons cornstarch ¼ cup vegetable oil 3 cups (8 ¼ ounces) shredded green coleslaw mix ¼ cup chopped fresh mint sriracha sauce
Before You Begin
Look for rice noodles in the international aisle of your supermarket.
Instructions
- Place noodles in large bowl, cover with boiling water, and let sit until softened, about 15 minutes. Press tofu dry between paper towels. Toss tofu with 2 tablespoons fish sauce. Combine lime juice, sugar, 1/4 cup water, and remaining 1/4 cup fish sauce in bowl. Place cornstarch in shallow dish. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Dredge tofu in cornstarch, shake off any excess, and add to hot oil. Cook tofu until golden brown and crisp all over, about 5 minutes; transfer to paper towel–lined plate. Discard oil in skillet.
- Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat. Drain noodles and add to skillet along with coleslaw mix and lime juice mixture. Cook until coleslaw mix is just wilted, about 5 minutes. Divide noodles evenly among 4 bowls and top with tofu and mint. Drizzle with Sriracha and extra fish sauce before serving.
Time
30 minutesYield
Serves 4Ingredients
8 ounces (¼-inch-wide) rice noodles
14 ounces firm tofu, cut into 1-inch cubes
6 tablespoons fish sauce, plus extra for drizzling
¼ cup lime juice (2 limes)
¼ cup (1 ¾ ounces) packed brown sugar
6 tablespoons cornstarch
¼ cup vegetable oil
3 cups (8 ¼ ounces) shredded green coleslaw mix
¼ cup chopped fresh mint
sriracha sauce
Ingredients
8 ounces (¼-inch-wide) rice noodles
14 ounces firm tofu, cut into 1-inch cubes
6 tablespoons fish sauce, plus extra for drizzling
¼ cup lime juice (2 limes)
¼ cup (1 ¾ ounces) packed brown sugar
6 tablespoons cornstarch
¼ cup vegetable oil
3 cups (8 ¼ ounces) shredded green coleslaw mix
¼ cup chopped fresh mint
sriracha sauce
Ingredients
8 ounces (¼-inch-wide) rice noodles
14 ounces firm tofu, cut into 1-inch cubes
6 tablespoons fish sauce, plus extra for drizzling
¼ cup lime juice (2 limes)
¼ cup (1 ¾ ounces) packed brown sugar
6 tablespoons cornstarch
¼ cup vegetable oil
3 cups (8 ¼ ounces) shredded green coleslaw mix
¼ cup chopped fresh mint
sriracha sauce
Why This Recipe Works
For optimal flavor, we season the tofu by tossing it with savory fish sauce before coating it in cornstarch.
Before You Begin
Look for rice noodles in the international aisle of your supermarket.
Instructions
- Place noodles in large bowl, cover with boiling water, and let sit until softened, about 15 minutes. Press tofu dry between paper towels. Toss tofu with 2 tablespoons fish sauce. Combine lime juice, sugar, 1/4 cup water, and remaining 1/4 cup fish sauce in bowl. Place cornstarch in shallow dish. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Dredge tofu in cornstarch, shake off any excess, and add to hot oil. Cook tofu until golden brown and crisp all over, about 5 minutes; transfer to paper towel–lined plate. Discard oil in skillet.
- Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat. Drain noodles and add to skillet along with coleslaw mix and lime juice mixture. Cook until coleslaw mix is just wilted, about 5 minutes. Divide noodles evenly among 4 bowls and top with tofu and mint. Drizzle with Sriracha and extra fish sauce before serving.
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