Buckle up. This meal is so spicy it’ll make your eyes water! I love it. It’s without a doubt the best I’ve ever made. I’m debating a third serving right now.
2 tablespoons canola oil
3 cloves garlic, minced
1/2 cup extra firm tofu, diced (I used homemade!)
4 cups broth (organic veggie)
4 oz rice noodles (also called pad thai noodles)
1 tablespoon soy sauce
1 tablespoon sriracha (hot sauce!)
1/4 cup green onions
1 cup mushrooms
1 cup sliced rice sticks (Korean tok!)
2 tablespoons okara
1 tablespoon red pepper flakes
In a large pot, heat the oil. Add the garlic and stir. Cook until softly until browned. Add the tofu, cook until lightly fried (about three minutes).
Add the broth, heat to slow boil, I cook the noodles separately and add in at the end. In the meantime, in the main pot add the soy sauce, sriracha, okara, rice sticks and mushrooms. Simmer to a slow boil for about 10 minutes. Add the noodles. Simmer on medium for about five more minutes. Serve topped with crushed peanuts, green onions and red chili flakes. Something different … I added tortilla strips until they were soaked. So good.