====== Chili Crunch Tofu Noodle Bowl ====== 

Tags: [[vegetarian]] - [[dinner]] - [[Gluten Free|GF]] - [[GF vegetarian]] - [[GF dinner]] \\ 
Active Time: 45 minutes\\ 
Passive Time: N/A\\ 
Serves: 4\\

====Description====
Fun vegetarian dinner with some good spice.

====Source====
Mealime

====Ingredients====
  *Extra firm tofu: 24 oz

  *Rice noodles: 8 oz

  *Carrots: 2

  *English cucumber: 1

  *Garlic: 4 cloves

  *Scallions: 1 bunch

  *Red bell peppers: 2

  *Vegetable oil: 1/4 cup + 1 tbsp

  *Pepper: to taste
  *Salt: to taste

  *Red pepper flakes: 4 tsp
  *Sesame seeds: 2 tsp

  *Brown sugar: 1 tsp
  *Soy sauce: 2 tsp
  *Rice vinegar: 1 tsp

  *Cornstarch: 2 tbsp


====Instructions====
  -Cut tofu in half on the long side. Sandwich between paper towels and weigh down with a heavy baking sheet and cast iron on top to squeeze out the water. Let drain for 10 minutes, then change out the paper towels and repeat for another 5-10 minutes.
  -In the meantime, fill a large pot with salted water and bring to a bowl. Cook the rice noodles according the package directions. When done, drain and rinse with cold water; set aside.
  -While the rice noodles cook, cut the vegetables: scallions should be sliced into small rings, carrots should be cut into matchsticks, English cucumber should be sliced into half moons, red bell peppers should be cut into thin strips, and garlic should be minced. When cutting the scallions, keep the whites and greens separate.
  -Heat a large skillet over medium heat. Add 1/4 cup oil and swirl to coat bottom. Add scallion whites and garlic. Cook, stirring frequently, until onion is golden and crisp, about 5 minutes. Add crushed red pepper, sesame seeds, sugar, and salt to taste. Stir until fragrant, about 1 minute. Transfer to a bowl and add soy sauce and rice vinegar. Set bowl aside.
  -Medium dice tofu. Place in a medium bowl and toss with cornstarch, salt, and pepper to coat. Add remaining 1 tbsp of oil to skillet and swirl to coat bottom. Add tofu and cook until crispy on all sides, about 10 minutes.
  -To serve, place noodles in bowl. Top with tofu, cut vegetables (carrots, peppers, cucumbers, and scallion greens), and drizzle with chili crunch.

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