Ingredients
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1 (8.8 oz) box rice noodles
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1 (14 oz) pkg extra-firm tofu
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1 tbsp flour
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1/2 cup peanut oil
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2 cups coleslaw mix
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1 cup shredded carrots
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2 cups frozen peas
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1/4 cup Thai sweet chili sauce
Steps
1
Prepare the noodles according to package directions. Meanwhile, drain and pat dry the tofu, and cut into ½-inch cubes. Toss tofu cubes with flour.
2
Heat the oil in a wok or heavy bottom skillet and fry the tofu over medium-high heat stirring occasionally until golden brown and crispy, 3 min. Remove tofu from pan and drain on paper towels. Season with salt (in moderation) and pepper.
3
Add the coleslaw mix and carrots to the pan and stir-fry about 3 min., or until softened, adding more oil if necessary. Add the peas, noodles, and chili sauce and stir-fry for 4 min., or until the peas are warmed through. Mix in the tofu. Divide noodles among 4 plates.
Tips
Thai sweet chili sauce is just barely spicy making it appropriate for kids and anyone who doesn’t like fiery food.
