- 4
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
Preparation
Step 1
1. Place noodles in large bowl, cover with boiling water, and let sit until softened, about 15 minutes. Press tofu dry between paper towels. Toss tofu with 2 tablespoons fish sauce. Combine lime juice, sugar, 1/4 cup water, and remaining 1/4 cup fish sauce in bowl. Place cornstarch in shallow dish. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Dredge tofu in cornstarch, shake off any excess, and add to hot oil. Cook tofu until golden brown and crisp all over, about 5 minutes; transfer to paper towel–lined plate. Discard oil in skillet.
2. Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat. Drain noodles and add to skillet along with coleslaw mix and lime juice mixture. Cook until coleslaw mix is just wilted, about 5 minutes. Divide noodles evenly among 4 bowls and top with tofu and mint. Drizzle with Sriracha and extra fish sauce before serving.