Burmese Shan-Style Noodles (Vegan)

Ingredients

• 12 oz Rice Noodles (wide)
• 1 block (14 oz) Firm Tofu
• 2 tbsp Coconut Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 can (14.5 oz) Diced Tomatoes
• 2 tbsp Coconut Aminos
• 1 tbsp Rice Vinegar
• 1/2 cup Pickled Mustard Greens
• 2 tbsp Toasted Sesame Seeds
• 1 tsp Chili Oil

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the 12 oz of wide rice noodles and cook for 5-7 minutes, or until the noodles are tender but still firm to the bite. Drain the noodles thoroughly using a colander and set them aside.
2. 2While the noodles cook, place the 1 block (14 oz) of firm tofu between two plates or on a cutting board with a heavy object on top for 15-20 minutes to press out excess water. Crumble the pressed tofu into 1/2-inch to 3/4-inch pieces. Heat the 2 tbsp of coconut oil in a 12-inch skillet over medium-high heat (400°F/200°C). Add the crumbled tofu and cook for 8-10 minutes, stirring occasionally, until it is golden brown and slightly crispy. Remove the cooked tofu from the skillet and set it aside in a bowl.
3. 3Finely chop the 1 medium onion. Mince the 3 cloves of garlic. Grate or mince the 1 inch of ginger. In the same 12-inch skillet, over medium heat (300°F/150°C), add the chopped 1 medium onion, minced 3 cloves of garlic, and grated 1 inch of ginger. Sauté for 3-4 minutes, stirring constantly, until the onion is softened and the mixture is fragrant.
4. 4Add the 1 can (14.5 oz) of diced tomatoes, 2 tbsp of coconut aminos, and 1 tbsp of rice vinegar to the skillet with the sautéed aromatics. Stir all ingredients together well. Bring the sauce to a gentle simmer over medium heat (300°F/150°C) and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly, reduced in volume, and deepened in color.
5. 5Add the cooked 12 oz of wide rice noodles and the reserved golden brown 1 block (14 oz) of firm tofu back into the skillet with the sauce. Toss gently with tongs or a spatula to combine everything, ensuring the noodles and tofu are evenly coated with the sauce. Continue to cook over medium heat (300°F/150°C) for 2-3 minutes, stirring occasionally, until the noodles and tofu are heated through.
6. 6Divide the noodle mixture evenly among four serving bowls. Garnish each bowl by sprinkling approximately 2 tablespoons of the 1/2 cup of pickled mustard greens, 1 1/2 teaspoons of the 2 tbsp of toasted sesame seeds, and a drizzle of approximately 1/4 teaspoon of the 1 tsp of chili oil over the top.

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