Drunken Noodles with Tofu

Total Serving - 10

Recipe Cost/Serving - $13.91 / $1.39

Repurposed Ingredients: Crispy Baked Tofu

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Ingredients

Egg, 2 each/ 2 each

Pad Thai Rice Noodles, 8 oz/ 230 g

Crispy Baked Tofu, 1 cup/ 240 g

Vegan Drunken Noodle Sauce, 4 lb/ 2 kg

Canola Oil, 0.5 cup/ 120 mL

Minced garlic cloves, 3 tbs/ 45 g

Sliced Seeded Serrano Peppers, 1 oz/ 28 g

Julienne sliced onions, 1 cup/ 240 g

Halved cherry tomatoes, 1.25 cup/ 300 g

Fresh Thai Basil, 1.25 cup/ 300 g

Directions

1. Prepare Crispy Baked Tofu and Vegan Drunken Noodle Sauce and hold hot

2. Soak Rice Noodles in hot water until softened, 1-2 hours

3. Scramble eggs until barely set and hold hot

4. Heat oil in a large skillet and saute onions and garlic until soft and lightly browned

5. Add tomatoes and peppers, heat through. 

6. Add tofu and sauce and bring to a boil. 

7. Add scrambled eggs, basil and noodles

8. Toss to combine and heat through. Hold at 165℉/74℃ for service