Vegan Spicy Basil Noodles with Crispy Tofu, Bok Choy, and Bell Peppers

Name: Vegan Spicy Basil Noodles with Crispy Tofu, Bok Choy, and Bell Peppers
Yield: Serves 4 to 6
Ingredients: 12 ounces (⅜-inch-wide), rice noodles; 14 ounces, firm tofu, cut into ¾-inch pieces; , Salt and pepper; 6 Thai, serrano, or, jalapeño chiles, stemmed and seeded; 4 , shallots, peeled; 6 , garlic cloves, peeled; 2 cups, vegetable broth; ¼ cup, fish sauce substitute; ¼ cup packed organic, brown sugar; 3 tablespoons, lime juice; ⅓ cup, cornstarch; 5 tablespoons, vegetable oil; 4 heads, baby bok choy (4 ounces each), stalks sliced on bias ¼ inch thick, greens sliced ½ inch thick; 1 , red bell pepper, stemmed, seeded, sliced ¼ inch thick, and halved crosswise; 2 cups fresh Thai, basil leaves

9 comments

As the name suggests, this dish of tender rice noodles in a spicy sauce is all about the basil, and we didn't skimp.

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVES4 to 6

TIME1¼ hours, plus 35 minutes soaking

Vegan Spicy Basil Noodles with Crispy Tofu, Bok Choy, and Bell Peppers

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

We used a whopping 2 cups of licorice-y Thai basil, stirring it in at the end of cooking to keep its flavor fresh. We infused our dish with heat by creating a paste of chiles, garlic, and shallots in the food processor. Cooking the mixture ...

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