I always feel like a culinary failure when I use stuff out of a bottle. But this dish is tasty enough that I don't care.INGREDIENTS
- boiling water
- 1/2 pkg rice noodles
- 1 pkg tofu, sliced thin
- cornstarch
- oil for frying
- 1 bottle VH Teriyaki sauce
- juice of 1 lime
- 2 tbsp brown sugar
- 1 tbsp chili garlic sauce
- cilantro for garnish
METHOD
1. Place noodles in a large bowl. Cover with boiling water. Stir regularly to keep noodles from sticking together and set aside for at least 20 mins.
2. Toss tofu in cornstarch and fry in batches in oil over med-hi heat until deep golden brown. Drain and set aside.
3. Drain noodles and rinse in cold water.
4. Heat 2 tbsp of oil in a wok over med-hi heat. Add noodles and stir fry for about 2 mins, until noodles begins to get translucent and a bit "gummy." Add in sauce, lime, sugar, and chili garlic sauce. Bring to bubbling and reduce heat. Simmer for a few mins, until noodles are cooked. Stir in tofu. Garnish and serve.
