1 package of firm tofu
4 Tbsp sesame oil
1/4 cup of cornstarch
2 shallots or small cooking onions, halved & thinly sliced
2 cloves of garlic, minced
2 medium carrots, thinly sliced
1 bell pepper, thinly sliced
4 Tbsp soy sauce
2 Tbsp brown sugar
1 tsp Sriracha chilli paste (more to garnish)
1 package of thick rice noodles
2 cups bean sprouts
2 Tbsp rice vinegar
1/2 cup crushed peanuts
1⁄2 cup fresh cilantro (optional)
Remove tofu from the package and use a clean cloth or paper towel to remove excess moisture. Slice the tofu into slabs and use the cloth to press again. Cut the tofu into small, bite-sized cubes and toss in cornstarch until well-coated.
Place a large skillet over medium heat. When hot, add sesame oil and cook tofu for 5 - 7 minutes until crispy. Prep your noodles by heating up boiling water in a kettle or on stove.
Cook half the package of noodles for 3 to 5 minutes, then drain and set aside.
Set your tofu aside. In a large pot or the same pan, sauté shallots or small cooking onions and garlic in sesame oil for two minutes over medium-low heat until fragrant.
Prep all your veggies. Add carrots, bell pepper, soy sauce, sugar and chili paste into the pot. Cook over medium heat for 2 more minutes - stir continuously.
Add in the rice noodles, fried tofu, bean sprouts and rice vinegar in the pot and mix until combined, then remove from heat quickly. Serve warm and garnish with peanuts, green onions, lime juice, extra hot sauce, and cilantro.