Thaiish Rice Noodles and Tofu
If you're having a celiac over for dinner, you might want to serve rice noodles. And if you're serving rice noodles, you might want to prepare them in an interesting way. With that in mind, this recipe is humbly blogged for your consideration.
Squeeze the limes into a bowl or measuring cup or the cupped hands of a loved one. Add what may or may not be half a cup of sugar. It's hard to say. Try about half as much sugar as lime juice. Mix that all together. Put some neutral (corn or canola, while not completely neutral, will do) oil in a pan, heat it, and sauté minced garlic cloves and chopped serrano chiles in the oil for a few minutes. Add the lime/sugar and diced tofu, and let that cook for 5-10 minutes. The lime juice should reduce and become nice and syrupy.
Meanwhile, follow the instructions for preparing the rice noodles. When they're done put them in a bowl and mix them with the lime/pepper/tofu stuff. It'll be fairly spicy, but we like that, so no sweat.
- rice (stick) noodles, the kind used for pad thai
- extra firm tofu
- four limes
- some sugar–maybe half a cup? I don't really know
- four cloves of garlic
- two serrano chiles
Squeeze the limes into a bowl or measuring cup or the cupped hands of a loved one. Add what may or may not be half a cup of sugar. It's hard to say. Try about half as much sugar as lime juice. Mix that all together. Put some neutral (corn or canola, while not completely neutral, will do) oil in a pan, heat it, and sauté minced garlic cloves and chopped serrano chiles in the oil for a few minutes. Add the lime/sugar and diced tofu, and let that cook for 5-10 minutes. The lime juice should reduce and become nice and syrupy.
Meanwhile, follow the instructions for preparing the rice noodles. When they're done put them in a bowl and mix them with the lime/pepper/tofu stuff. It'll be fairly spicy, but we like that, so no sweat.
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