The sauce I made for this dish uses Bragg Liquid Aminos - my absolute favorite soy sauce alternative. It's a whole lot lower in sodium, naturally gluten-free and has a nice, deep flavor. And, hence the name, contains those wonderful amino acids .
Here's what you need...
Gluten-Free Crispy Tofu Rice Noodle Bowl
Noodles and fixings:
1 package rice noodles
2-3 tablespoons canola oil
1 package firm tofu
1/2 cup cornstarch
julienned vegetables: cucumber, peppers, carrots
5-6 green onion, whites included
1/3 cup chopped peanuts (I love these Our Daily Eats Thai Chile Peanuts - they're locally made, to me - with this dish)
For the sauce:
1/3 cup coconut aminos
1 tablespoon gluten free fish sauce
1 tablespoon sesame oil
1 tablespoon agave
1-2 teaspoons siracha
2 teaspoons freshly minced ginger
1/3 cup warm water
Cook the rice noodles according to package directions, set aside (you want the noodles to be room temperature or cold when serving). Heat one tablespoon of oil over medium-high heat in a wok. Cut tofu into desired shape (rectangles, squares, triangles - they all work) and douse in cornstarch. Add the corn-starch-coated tofu to the oil and cook until crispy, about 1-2 minutes per side. Place on a paper towel and finish cooking all tofu in small batches.
In a small dish, add all of the sauce ingredients together and whisk until fully incorporated.
When serving: layer the noodles first, then vegetables, tofu, peanuts, green onion, and pour 2-3 tablespoons of the sauce over the top. Enjoy!
(Little Guy just learned that he can climb on the dining room chairs and use chopsticks like they're drums.)