Inspired by pad Thai, a love of tofu, and large cans of crushed tomatoes.
Course
Main
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings8
Authormy Bottomless Boyfriend
Ingredients
1 14-ouncepackage extra firm tofu
1tablespoonsesame oil
4garlic clovesminced
1tablespoonminced fresh ginger
1/2cupchunky peanut butter
1 28-ouncecan crushed tomatoes
8cupsvegetable broth
1tablespoonfish sauce
6ouncesrice noodles
2cupsshredded cabbage
1 14-ouncecan bean sproutsdrained
1/2cupchopped scallionssome reserved for garnish
Instructions
To prepare the tofu, place whole block of tofu between two plates. Firmly press down the top plate to drain excess water from the tofu. Pour out water into the sink. Cut the tofu into 1/2-inch cubes.
In a large stockpot, heat sesame oil over medium-high heat. Add the garlic, ginger, and tofu and stir-fry 1-2 minutes.
In a small bowl, stir the peanut butter and tomatoes until well-combined. Add this to the stockpot with the vegetable broth and fish sauce and bring to a boil. Add the noodles and reduce heat. Simmer 5 minutes. Add the cabbage and continue to simmer another 5 minutes. Stir in the bean sprouts and scallions and remove from heat.