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Thai-Style Noodles with Crispy Tofu

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Posted July 7, 2014 by
This recipe submitted by Organicville.

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  • Ready Time: 0 min
  • Servings:
  • 6 servings


    • 12 ounces Thin Vermicelli Rice Noodles
    • 10 ounces Extra Firm Tofu cut into slices, blotted thoroughly to remove moisture and cut into 1 inch cube
    • 1/2 cup Olive Oil preferably garlic flavored
    • 1 cup Vegetable Broth
    • 1/2 cup Sky Valley Thai Peanut Sauce
    • 8 ounces Green Beans stems removed and cut on the bias into 2 inch pieces
    • 1 Jalapeno minced
    • 1 cup Basil Leaves preferably Thai-style basil torn in half, if large
    • 1 cup Mint Leaves torn in half if large
    • 1 cup Cilantro Leaves torn in half if large
    • 4 Limes cut into 6 wedges


    Cover rice noodles with hot water in large bowl and stir to make sure all are covered. Allow noodles to hydrate in water for 30 minutes; drain.

    In large wok or heavy-bottomed skillet such as cast iron, heat 4 Tablespoons of the olive oil on medium for several minutes. Pan-fry the pieces of tofu, about 2 minutes a side, until golden brown and crispy, turning over with spatula midway through. Remove fried tofu from pan and set aside.

    Wipe remaining oil from pan so pan is clean and heat remaining oil on medium. Stir-fry green beans for about 4 minutes, stirring frequently. Add minced jalapeno and stir-fry for an additional minute. Add vegetable broth, Sky Valley Thai Peanut Sauce, and drained noodles. Stir-fry mixture for an additional minute, tossing gently to blend sauce with noodles and vegetables.

    Remove from heat and gently fold in fried tofu pieces and herbs. Serve with lime wedges.

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