su-Tofu and Rice Noodles with Black Bean Sauce
Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 4Total Time30 mins
AuthorJulia Lee,
Pan-searing sliced tofu gives it a meatiness that's deliciously offset by crunchy vegetables and a drizzle of black bean sauce (pour on a little less if you're salt-sensitive). The Asian ingredients can be found in any large grocery store.

How to Make It

Step 1
1

Boil noodles according to package directions, about 6 minutes. Drain.

Step 2
2

Meanwhile, set tofu with a long side facing you. Cut tofu into eight 1/2-in.-thick slices, then lay between sheets of paper towels; gently press out excess moisture.

Step 3
3

Heat oil in a large frying pan over medium heat. Add tofu and fry until browned, about 3 minutes per side. Transfer to a plate. Add carrots and cook, stirring occasionally, until carrots begin to brown, about 5 minutes. Transfer to plate of tofu. Halve tofu diagonally.

Step 4
4

Meanwhile, stir black bean garlic sauce, rice wine, soy sauce, sesame oil, chili garlic sauce, sugar, sesame seeds, ginger, green onions, and 1/4 cup water together in a medium bowl.

Step 5
5

Add black bean mixture to frying pan and boil over medium heat until sauce is reduced to 1 cup, about 3 minutes.

Step 6
6

Divide noodles among 4 wide bowls. (If noodles are stuck together, rinse with hot water and drain.) Spoon 3 tbsp. sauce over each bowl. Arrange 4 pieces tofu, 5 carrots, and 1/4 cup snap peas over each, and spoon on remaining sauce if you like.

Step 7
7

Note: Nutritional analysis is per serving with 3 tbsp. sauce.

Ingredients

 16 ounces pad Thai rice-stick noodles
 14 to 21 oz. firm tofu, drained
 3 tablespoons vegetable oil
 20 small, thin carrots, peeled
 1/3 cup black bean garlic sauce
 1/4 cup Shaoxing rice wine
 3 tablespoons soy sauce
 3 tablespoons toasted sesame oil
 1 tablespoon chili garlic sauce
 1 1/2 teaspoons sugar
 1 tablespoon toasted sesame seeds
 1 tablespoon minced fresh ginger
 2 green onions, chopped
 4 ounces sugar snap peas, thinly sliced crosswise

Directions

Step 1
1

Boil noodles according to package directions, about 6 minutes. Drain.

Step 2
2

Meanwhile, set tofu with a long side facing you. Cut tofu into eight 1/2-in.-thick slices, then lay between sheets of paper towels; gently press out excess moisture.

Step 3
3

Heat oil in a large frying pan over medium heat. Add tofu and fry until browned, about 3 minutes per side. Transfer to a plate. Add carrots and cook, stirring occasionally, until carrots begin to brown, about 5 minutes. Transfer to plate of tofu. Halve tofu diagonally.

Step 4
4

Meanwhile, stir black bean garlic sauce, rice wine, soy sauce, sesame oil, chili garlic sauce, sugar, sesame seeds, ginger, green onions, and 1/4 cup water together in a medium bowl.

Step 5
5

Add black bean mixture to frying pan and boil over medium heat until sauce is reduced to 1 cup, about 3 minutes.

Step 6
6

Divide noodles among 4 wide bowls. (If noodles are stuck together, rinse with hot water and drain.) Spoon 3 tbsp. sauce over each bowl. Arrange 4 pieces tofu, 5 carrots, and 1/4 cup snap peas over each, and spoon on remaining sauce if you like.

Step 7
7

Note: Nutritional analysis is per serving with 3 tbsp. sauce.

Tofu and Rice Noodles with Black Bean Sauce