Burmese Shan-Style Noodles (Vegan)

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the about 340 g 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 (about 400 g) 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 1.27 cm to 1.905 cm pieces. Heat the 2 tbsp of coconut oil in a 30.48 cm skillet over medium-high heat (204.4°C/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 2.54 cm of ginger. In the same 30.48 cm skillet, over medium heat (148.9°C/150°C), add the chopped 1 medium onion, minced 3 cloves of garlic, and grated 2.54 cm of ginger. Sauté for 3-4 minutes, stirring constantly, until the onion is softened and the mixture is fragrant.
4. 4Add the 1 can (about 410 g) 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 (148.9°C/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 about 340 g of wide rice noodles and the reserved golden brown 1 block (about 400 g) 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 (148.9°C/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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