Rice noodles tossed with crispy tofu, egg, sprouts and lime

≈ $2.84/serving$2.96at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• rice vermicelli180 g
• firm tofu (firm)1 block
• egg2 ea
• bean sprouts2 big handfuls
• green onion3 stalks
• garlic2 cloves
• soy sauce2 tbsp plus 1 tsp
• white sugar1 tbsp
• lime2 ea
• peanuts3 tbsp, crushed

Method

1Soak the noodles

• •Cover the rice noodles with just-boiled water in a bowl.
• •Soak 6 to 8 minutes until pliable but still slightly chewy.
• •Drain the noodles and rinse under cold water.

2Prep

• •Meanwhile, wrap the tofu in paper towel and press under a heavy pan for 5 minutes.
• •Cut the tofu into 3/4 inch cubes.
• •Slice the green onions into 1 inch lengths.
• •Mince the garlic.
• •Beat the eggs in a small bowl.
• •In a bowl, stir together the soy sauce, sugar and the juice of one lime.

3Crisp the tofu

• •Heat 2 tbsp oil in a wok over high heat until it shimmers.
• •Add the tofu in a single layer and cook 6 to 8 minutes, turning occasionally, until golden and crisp on most sides.
• •Add the garlic and fry 30 seconds until fragrant.

4Scramble and toss

• •Push the tofu to the side and pour the eggs into the middle.
• •Scramble 30 seconds until just set.
• •Add the rice noodles and the sauce.
• •Toss with tongs 2 minutes until the noodles absorb the sauce and catch a little char.
• •Fold in the bean sprouts and green onions and cook 30 seconds until just warmed but still crunchy.

5Plate

• •Divide the noodles between two plates.
• •Garnish with the crushed peanuts.
• •Cut the remaining lime into wedges and serve on the side.