Fried Tofu Bowl with Green Vegetables and Rice Noodles | RICARDO

Name: Fried Tofu Bowl with Green Vegetables and Rice Noodles | RICARDO
Total time: 36 min
Ingredients: ½ lb (225 g) snow peas, trimmed; 5 oz (140 g) medium rice noodles; ¼ cup (60 ml) low-sodium soy sauce; 2 tbsp (30 ml) rice vinegar; 1 tbsp sugar; 1 tbsp Korean chili powder (gochugaru) or 1 tsp (5 ml) sambal oelek; 1 tbsp (15 ml) toasted sesame oil; 6 Lebanese cucumbers, halved lengthwise, then each half cut crosswise on an angle into thirds; ¼ cup (35 g) cornstarch; 1 lb (450 g) firm tofu, patted dry and cut into large dice; 3 tbsp (45 ml) vegetable oil; 2 tbsp roasted sesame seeds; 1 green onion, thinly sliced

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Ingredients

½ lb (225 g) snow peas, trimmed
5 oz (140 g) medium rice noodles
¼ cup (60 ml) low-sodium soy sauce
2 tbsp (30 ml) rice vinegar
1 tbsp sugar
1 tbsp Korean chili powder (gochugaru) or 1 tsp (5 ml) sambal oelek
1 tbsp (15 ml) toasted sesame oil
6 Lebanese cucumbers, halved lengthwise, then each half cut crosswise on an angle into thirds
¼ cup (35 g) cornstarch
1 lb (450 g) firm tofu, patted dry and cut into large dice
3 tbsp (45 ml) vegetable oil
2 tbsp roasted sesame seeds
1 green onion, thinly sliced