Gluten-Free Chow Mein with Tofu

Ingredients

• about 450 g Extra-firm tofu
• about 340 g Rice noodles (thick)
• 1 cup Carrots
• 2 cups Cabbage
• 1 Bell peppers
• 3 Scallions
• 4 tbsp Tamari (gluten-free soy sauce)
• 2 tbsp Rice vinegar
• 2 tbsp Sesame oil
• 2.54 cm Ginger
• 3 cloves Garlic
• 2 tbsp Cornstarch
• 2 tbsp Peanut oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1To press the about 450 g extra-firm tofu, place it between several layers of paper towels or a clean kitchen towel, then place a heavy object (such as a cast-iron skillet or a few cans) on top for 15-20 minutes to remove excess water. Cut the pressed tofu into 1.27 cm cubes. In a medium bowl, toss the tofu cubes with the 2 tbsp cornstarch until they are evenly coated.
2. 2Heat the 2 tbsp peanut oil in a large wok or large skillet over medium-high heat (approximately 176.7-190.6°C / 175-190°C). Carefully add the coated about 450 g tofu cubes to the hot oil in a single layer. Fry for 8-10 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides, then remove it with a slotted spoon and set aside.
3. 3Bring a large pot of water to a rolling boil (100°C / 100°C). Add the about 340 g thick rice noodles and cook for 5-7 minutes, or until they are tender but still firm to the bite; then drain them thoroughly and set aside. In a small bowl, whisk together the 4 tbsp tamari and 2 tbsp rice vinegar to create the sauce.
4. 4In the same wok or skillet used for the tofu, heat the 2 tbsp sesame oil over medium heat (approximately 148.9-162.8°C / 150-160°C). Add the minced 2.54 cm ginger and minced 3 cloves garlic, and stir-fry for 30-60 seconds until fragrant. Add the 1 cup julienned carrots, 2 cups shredded cabbage, and 1 sliced bell pepper; stir-fry for 5-7 minutes until the vegetables are tender-crisp.
5. 5Return the cooked about 340 g rice noodles and the crispy about 450 g tofu to the wok with the vegetables. Pour the prepared tamari and rice vinegar sauce over all the ingredients. Toss gently for 1-2 minutes to coat everything evenly and heat through, then garnish with the 3 sliced scallions and serve immediately.

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