This is a very hot and spicy tofu recipe that I made up one night for a change. My husband loves it and he's the typical steak-and-potatoes kind of guy!
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
834 Calories
Recipe Instructions
Step 1
Whisk soy sauce, garlic chile paste, garlic, cayenne pepper, and ginger together in a small bowl until chile paste is completely dissolved.
Step 2
Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse.
Step 3
Heat oil in a large wok over medium heat. Cook and stir tofu cubes in hot oil until browned on all sides, 3 to 6 minutes. Stir green onion into tofu; cook and stir until fragrant, about 2 minutes. Pour 1/2 of the soy sauce mixture over tofu mixture; bring to a simmer and cook until sauce reduces, about 5 minutes.
Step 4
Stir snow peas, green bell pepper, and red bell pepper into tofu mixture; cook and stir until vegetables are heated through, about 5 minutes. Pour remaining soy sauce mixture over the top; cook and stir until liquid reduces and vegetables are tender yet still crisp to the bite, about 5 minutes. Add rice noodles to tofu mixture and toss to coat; cook until noodles are heated through and flavors combine, 2 to 5 minutes.
Ingredients
3 tablespoons olive oil
2 teaspoons cayenne pepper
½ green bell pepper, sliced
3 green onions, minced
1 cup snow peas
2 cloves garlic, diced
⅓ cup lite soy sauce
1 (12 ounce) package extra-firm tofu, cut into 1/2-inch cubes
