Rice Noodles with Tofu and Hot Bean Sauce

This classic hot bean sauce is made from Chinese hot bean paste, also called soybean paste with chili, not to be confused with standard black bean paste, which is considerably less spicy.

MAKES 4 SERVINGS

8 ounces extra-firm tofu, drained

3 tablespoons hot bean paste or sauce, or soybean paste with chili

1 teaspoon sugar

1 tablespoon peanut oil

1 tablespoon chopped fresh ginger

2 large cloves garlic, finely chopped

2 scallions, white and green parts, thinly sliced

3 teaspoons sesame oil

8 ounces dried flat (stir-fry or linguine-style) or thin (vermicelli-style) rice noodles, cooked according to package directions until just al dente

3 tablespoons low-sodium soy sauce

Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain off the excess water. Cut into 1-inch cubes.

In a small bowl, mix together 2 tablespoons hot bean paste and sugar; set aside.

In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add the tofu and cook, stirring, until lightly browned, 4 to 5 minutes. Add the ginger and garlic and cook, stirring constantly, 2 minutes. Reduce the heat to medium and add the hot bean paste mixture; cook, stirring, 2 minutes. Add the scallions and 1 teaspoon sesame oil and stir quickly to combine. Add the noodles, soy sauce, remaining 1 tablespoon hot bean paste, and remaining 2 teaspoons sesame oil; cook, tossing and stirring constantly with a wide spatula, until coated and heated through, about 2 minutes. Serve at once.

{PER SERVING} Calories 333 • Protein 6g • Total Fat 10g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 55g • Dietary Fiber 2g • Sodium 602mg

hancheng

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