Rice Noodles with Crisp Tofu and Cabbage

Name: Rice Noodles with Crisp Tofu and Cabbage
Yield: Serves 4
Cuisine: Asian
Ingredients: 8 ounces (1/4-inch-wide), rice noodles; 14 ounces, firm tofu, cut into 1-inch cubes; 6 tablespoons, fish sauce, plus extra for drizzling; 1/4 cup, lime juice (2 limes); 1/4 cup (1 3/4 ounces), packed brown sugar; 6 tablespoons, cornstarch; 1/4 cup, vegetable oil; 3 cups (8 1/4 ounces) shredded green, coleslaw mix; 1/4 cup, chopped fresh mint; , sriracha sauce

15 comments

Appears in Cook's Country June/July 2015

For optimal flavor, we season the tofu by tossing it with savory fish sauce before coating it in cornstarch.

SERVES4

TIME30 minutes

Rice Noodles with Crisp Tofu and Cabbage

WHY THIS RECIPE WORKS

For optimal flavor, we season the tofu by tossing it with savory fish sauce before coating it in cornstarch.

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