Okabe Recipe
crispy tofu, rice noodle, red pepper, carrot, red onion, cilantro, bean sprouts, lime, peanuts, tamari soy, sriracha, rice vinegar, sesame
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Tofu
Press the tofu to remove excess moisture. Cut into bite-sized cubes. Heat a non-stick skillet over medium-high heat, add a tablespoon of sesame oil, and fry the tofu until golden and crispy on all sides. Set aside.
- 2
Cook the Noodles
In a pot of boiling water, cook the rice noodles according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- 3
Prepare the Vegetables
Thinly slice the red bell pepper and red onion. Julienne the carrot. Chop the cilantro and set aside.
- 4
Make the Sauce
In a small bowl, combine tamari soy sauce, sriracha, rice vinegar, and a splash of sesame oil. Adjust the heat and seasoning to taste.
- 5
Assemble the Dish
In a large bowl, combine the crispy tofu, cooked rice noodles, red bell pepper, carrot, red onion, and bean sprouts. Drizzle with the sauce and toss gently to combine.
- 6
Serve
Divide the mixture into serving bowls. Garnish with fresh cilantro, crushed peanuts, lime wedges, and additional sriracha if desired.
