Fresh, flavorful, crunchy, and chewy, this classic mid-retreat meal is at once light and hearty.
From our center to your home.
Yield: 4 Servings
Ingredients
1 tablespoon Tamarind Paste
1 tablespoons Tamari or Soy Sauce
2-3 tablespoons Sugar
1-2 teaspoons Store Bought Chili Sauce (such as Sriracha or Chili Garlic Sauce)
1 tablespoon Fresh Lime Juice
1 teaspoon Rice Vinegar
½ tablespoons tamarind paste
½ teaspoon tamari
2 ¾ tablespoons sugar
1 ¼ teaspoons chili garlic sauce
4 teaspoons fresh lime juice
⅔ teaspoons rice wine vinegar
Stir Fry
8 oz. Rice Noodles, prepared per package instructions.
1 Tablespoon sesame oil
1 package extra firm tofu
⅔ Thai red chilies (fresh or dried), chopped OR 1/2 tsp chili flakes (optional)
3 cloves garlic, minced
½ in. piece of ginger, washed or peeled, and minced with a fine grater or knife
1 Tablespoon Tamari or Soy Sauce
1 cup Bean Sprouts
1 cup Green Onions, chopped.
1 cup Bell Pepper, sliced thin.
1 cup Carrot, sliced thin.
Step 1
To a small saucepan, combine all sauce ingredients and heat over medium heat until just simmering. Cook for 30 seconds, stirring occasionally, then turn off heat. Set aside.
Step 2
Heat a large-rimmed skillet over medium heat. Once hot, add oil and tofu and sauté for about 4 minutes, turning occasionally so it browns on all sides. Add red pepper flakes or Thai chilies, garlic, ginger. Gently stir to combine. Once you start to see color on the garlic, add the tamari, green onion, peppers, carrots and bean sprouts.
Step 3
Add the cooked rice noodles and sauce, mix all and taste for seasoning. Garnish with any of the following: cilantro, lime wedges, toasted peanuts, toasted sesame seeds, raw green onion, chili, and/or raw bean sprouts.
