Shan-Style Tofu Noodle Stir-fry for Breakfast

Ingredients

• 8 oz Rice Noodles
• 1 lb Firm Tofu
• 2 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 3 cloves Garlic
• 1 inch Ginger
• 1/2 medium Onion
• 1 medium Bell Pepper
• 1/2 cup Green Beans
• 2 tbsp Peanuts
• 1 tbsp Lime Juice

Instructions

1. 1Press the 1 lb firm tofu by wrapping it in a clean cloth or several layers of paper towels and placing a heavy object, such as a cast-iron skillet or a few cans, on top for 15 minutes to remove excess water. Cut the pressed 1 lb firm tofu into 1-inch cubes. In a medium bowl, combine the 1 lb tofu cubes with 2 tbsp soy sauce and 1 tbsp sesame oil, then let the tofu marinate for 15 minutes.
2. 2Bring a large pot of water to a rolling boil. Add the 8 oz rice noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Immediately drain the cooked 8 oz rice noodles in a colander and rinse them thoroughly under cool running water to prevent them from sticking together.
3. 3Peel and mince the 3 cloves garlic. Peel and finely grate the 1 inch ginger. Peel and slice the 1/2 medium onion. Cut the 1 medium bell pepper into 1-inch pieces. Trim the ends off the 1/2 cup green beans.
4. 4Heat a large wok or a 12-inch skillet over medium-high heat (400°F / 200°C) until it is hot and a drop of water sizzles instantly upon contact. Add the minced 3 cloves garlic and grated 1 inch ginger to the hot pan and dry-fry for 30 seconds, stirring constantly, until the garlic and ginger become fragrant and lightly toasted.
5. 5Add the marinated 1 lb tofu cubes to the hot wok. Dry-fry the tofu for 5-7 minutes, turning the tofu cubes occasionally with a spatula, until they are heated through and have developed a light golden crust on some sides, indicating they are firming up.
6. 6Add the sliced 1/2 medium onion, 1 medium bell pepper pieces, and 1/2 cup green beans to the wok with the tofu. Dry-fry for 4-6 minutes, stirring frequently, until the vegetables are tender-crisp, meaning they are slightly softened but still retain a slight bite.
7. 7Add the cooked 8 oz rice noodles to the wok with the tofu and vegetables. Toss everything together gently for 1-2 minutes, using tongs or two spatulas, until the noodles are heated through and thoroughly combined with the other ingredients.
8. 8Divide the stir-fry among four serving plates immediately. Garnish each serving with the 2 tbsp peanuts and a squeeze of 1 tbsp lime juice just before eating.

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