Phat Si-IO with Tofu and Vegetables

Ingredients

• 200g (7 oz) wide rice noodles 200g (7 oz) wide rice noodles
• 200g (7 oz) firm tofu, cubed 200g (7 oz) firm tofu, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 100g (3.5 oz) snap peas, trimmed 100g (3.5 oz) snap peas, trimmed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (or vegetarian oyster sauce for a vegetarian version) 1 tablespoon oyster sauce (or vegetarian oyster sauce for a vegetarian version)
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon white vinegar 1 teaspoon white vinegar
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 42g, 8g
• Protein: 12g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the rice noodles according to package instructions. Drain and set aside.
2. 2.
   In a large wok or skillet, heat the vegetable oil over medium-high heat.
3. 3.
   Add the minced garlic and stir-fry for 1 minute until fragrant.
4. 4.
   Add the tofu cubes and cook until lightly browned on all sides. Remove from the wok and set aside.
5. 5.
   In the same wok, add the sliced onion, julienned carrot, red bell pepper, and snap peas. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
6. 6.
   Push the vegetables to one side of the wok and add the cooked rice noodles to the other side.
7. 7.
   In a small bowl, whisk together the soy sauce, oyster sauce, dark soy sauce, brown sugar, and white vinegar. Pour the sauce over the noodles and toss everything together until well combined.
8. 8.
   Add the cooked tofu back to the wok and gently toss to incorporate.
9. 9.
   Cook for an additional 2-3 minutes until everything is heated through.
10. 10.
    Remove from heat and garnish with fresh cilantro.
11. 11.
    Serve hot with lime wedges on the side.

Treat your ingredients with care...

• Rice noodles — Make sure to follow the package instructions for cooking the rice noodles as they can vary in thickness and cooking time. Overcooking the noodles can result in a mushy texture.
• Tofu — To achieve a firmer texture, press the tofu before cubing it. Place the tofu between paper towels and place a heavy object on top for 15-20 minutes to remove excess moisture.

Tips & Tricks

• For a spicier version, add a teaspoon of chili flakes or a sliced red chili pepper during the stir-frying process.
• Customize the vegetable selection based on your preferences and seasonal availability.
• To add a burst of freshness, squeeze lime juice over the dish just before serving.
• If you prefer a saucier Phat Si-IO, double the sauce ingredients and adjust the seasoning to taste.
• Leftovers can be refrigerated and reheated the next day. Add a splash of water or broth while reheating to prevent the noodles from drying out.

Serving advice

Serve the Phat Si-IO hot as a main course. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the noodles.

Presentation advice

Present the Phat Si-IO on a large serving platter or individual plates. Arrange the colorful stir-fried noodles and vegetables attractively, and sprinkle fresh cilantro on top for an appealing presentation.