Ingredients
- 7 ounces stir-fry rice noodles
- 4 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 3 1/2 tablespoons pure maple syrup
- 2 tablespoons fresh lime juice
- 3/4 teaspoon sriracha plus more to taste
- 2 tablespoons vegetable oil
- 14 ounces extra-firm tofu pressed and cut into 1/2-inch cubes
- 3/4 cup fresh shiitake mushrooms thinly sliced
- 3/4 cup carrots julienned
- 3 green onions chopped
- 1 cup mung bean sprouts
- 1/3 cup chopped cilantro
- 1/2 cup crushed peanuts
Instructions
- Bring a large pot of water to a boil. Add the rice noodles and cook for 1 minute; then remove from heat and let them soak for 5 minutes. Drain and rinse with cold water.
- In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, lime juice, and sriracha. Adjust the sauce to taste if needed.
- Heat the vegetable oil in a large pan over medium-high heat. Add the tofu cubes and mushrooms; fry until golden on all sides.
- Add the noodles, carrots, and green onions to the pan with tofu. Pour in the sauce and toss to coat evenly. Stir in the mung bean sprouts, and then remove from heat. Garnish with cilantro and crushed peanuts. Serve with lime wedges for extra zing.
