Spicy Coconut Rice Noodles with Tofu and Cilantro
Yield: ~1 hotel pan
5 lbs. flat rice noodles
1 cup canola oil
6 lbs. firm tofu, cut into large cubes
2 bunches scallions, chopped
3 tbsp. ginger, minced
6 cups unsweetened coconut milk
1 cup soy sauce
½ cup light brown sugar
3 tbsp. red pepper flakes
Salt and pepper to taste
6 cups fresh bean sprouts
1 bunch cilantro, chopped
1. Cook the noodles according to the package directions. Drain the noodles and
set them aside.
2. Heat the oil in a large pan over medium-high heat. Add the tofu, scallions, and
ginger, and stir-fry until the tofu is golden brown, about 2 minutes. Reduce
the heat to low and stir in the coconut milk, soy sauce, brown sugar and red
pepper flakes, heat through. Season to taste with salt and pepper.
3. Add the bean sprouts and cook for 1 minute. Then, add the noodles and toss
gently to combine until heated through. Garnish with the chopped cilantro.