Stir-Fried Noodles with Tofu, Scallions & Peanuts

Ingredients

• 2 Tbs. soy sauce
• 1 Tbs. rice vinegar
• 2 scallions, trimmed and sliced diagonally into 1-inch lengths
• 8 oz. extra-firm tofu, drained thoroughly and sliced into ½- inch cubes (to yield 1-½ cups)
• 4 oz. dried wide (pad thai) rice noodles
• 2 Tbs. unsulphured molasses
• ¹/₈ tsp. cayenne
• + 9 more ingredients
• • 2 Tbs. vegetable oil
  • 1-½ cups bean sprouts
  • 2 Tbs. crushed unsalted roasted peanuts
  • 3 Tbs. chopped fresh cilantro
  • 1 Tbs. minced garlic
  • 1 lime, cut into wedges for serving
  • 1 Tbs. ketchup
  • 1 Tbs. minced fresh ginger
  • ½ tsp. kosher salt

Submerge wide (pad thai) rice noodles in a bowl of very warm (110°F) water and soak until they’re pliable but still rather firm, about 30 minutes. Drain in a colander (no need to pat dry).

View full recipe at Fine Cooking