Tofu Triangles With Thai Chili Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb firm tofu
• cornstarch, for dusting
• 4 ounces dried round rice sticks (noodles)
• 1 cup vegetable oil (for frying, (or more)
• 2 japanese eggplants, rinsed and thinly sliced on diagonal
• 2 tablespoons tamari soy sauce
• 8 tablespoons thai sweet chili sauce (or other asian sweet sauce, such as hoisin sauce)
• 1/2 cup crushed unsalted peanuts (to garnish)
• 4 tablespoons cilantro leaves (to garnish)
• 1 green chili pepper, thinly sliced, for garnish

Recipe

• 1 slice tofu in half horizontally, and cut each half into triangles for total of 8 triangles.
• 2 place tofu on several layers of paper towels, and press out excess water. dust each tofu with cornstarch, and set aside.
• 3 bring large saucepan of water to a boil, and cook noodles 6 to 7 minutes, or according to package directions. remove from heat, drain and set aside.
• 4 heat oil in large skillet or wok over medium heat. when hot, carefully place tofu into oil, taking care not to crowd pieces. fry 3 to 4 minutes on one side until golden, and, using tongs, turn triangles over to brown second side.
• 5 remove from heat, and drain on paper towels. repeat until all tofu is cooked.
• 6 discard all but about 1 tablespoon oil from skillet or wok.
• 7 stir-fry eggplant slices 4 to 5 minutes, or until softened and slightly golden. stir in soy sauce, cook 30 seconds, or until eggplant is coated with soy sauce, and remove from heat.
• 8 to serve, place a portion of noodles on each individual plate, and top with tofu triangles and eggplant slices.
• 9 garnish each with 2 tablespoons thai sweet chili sauce, 2 tablespoons crushed peanuts, 1 tablespoon cilantro leaves and green chili slices.