1 pound firm tofu, drained and cut in 1/4”cubes
4 Tbsp. canola oil
2 large eggs, beaten
2 tsp. minced garlic or 4 minced garlic tops
1/2 pound Chinese rice stick noodles or vermicelli, softened in hot water for 15-20 minutes and drained
2 cups bean sprouts, rinsed lightly and drained
1 head steamed Chinese Cabbage
2-3 cups Waterpenny vegetables (broccoli, squash, carrots, etc.)cut crosswise into 1/4” pieces
2 limes, cut into wedges
Sauce (mixed together)
1/3 cup fish sauce
1/3 cup ketchup
1 1/2 Tbsp. sugar
3 Tbsp. water
1/4 tsp cayenne pepper
3 Tbsp. Minced scallion greens or garlic tops
2 1/2 Tbsp. coarsely chopped fresh cilantro
4 Tbsp. finely chipped dry-roasted peanuts
Steam the cut Chinese Cabbage or other greens for 3-5 minutes and set aside.
Heat a wok or heavy skillet, add 2 Tbsp. of the oil and heat until very hot, about 30 seconds. Add tofu and stir-fry over high heat about 3 minutes. Remove with a slotted spoon and drain.
Reheat the pan, add the remaining 2 Tbsp. of oil, and heat until hot, about 20 seconds. Add the eggs, stirring to scramble over medium-high heat. Add the garlic and stir-fry until fragrant, about 10 seconds.
Add the premixed Sauce and the softened rice noodles, and toss over medium-high heat, cooking about 3 to 4 minutes, until the noodles are tender and the mixture is dry.
Add the bean sprouts, steamed Chinese Cabbage, and tofu, and toss to mix. Transfer to a serving platter. Sprinkle with the prepared Topping ingredients. Arrange the lime wedges on the side and serve.