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| 2025-06-20, 3:14 PM | |
yield: 4 servings
๐๐ฏ๐จ๐ณ๐ฆ๐ฅ๐ช๐ฆ๐ฏ๐ต๐ด:
โข 8 oz rice noodles
โข 1 block (14 oz) firm tofu, cubed
โข 2 tablespoons vegetable oil
โข 3 garlic cloves, minced
โข 2 red chilies, finely chopped
โข 1 medium onion, sliced
โข 1 red bell pepper, sliced
โข 1 cup chopped bok choy
โข 1/2 cup Thai basil leaves
For the Sauce:
โข 5 Tbsp soy sauce
โข 2 Tbsp vegetarian oyster sauce
โข 2 Tbsp dark soy sauce
โข 1 Tbsp sugar
โข 1 Tbsp lime juice
๐๐ณ๐ฐ๐ค๐ฆ๐ฅ๐ถ๐ณ๐ฆ:
1. Cook the rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
2. Mix the sauce ingredients in a bowl until the sugar is dissolved. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy. Remove and set aside.
4. In the same skillet, add the remaining oil. Sautรฉ garlic and chilies for 1 minute until fragrant.
Add the onion, bell pepper, and bok choy. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
5. Return the tofu to the skillet, followed by the cooked noodles. Pour the sauce ingredients into the skillet and toss everything together until evenly coated and heated through. Stir in the Thai basil leaves and cook for 1 minute until wilted. Remove from heat and serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
๐๐ข๐จ ๐บ๐ฐ๐ถ๐ณ ๐ง๐ณ๐ช๐ฆ๐ฏ๐ฅ๐ด.
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