Sichuan-Spiced Tofu and Noodle Stir-Fry with Fiery Peppers

Ingredients

• 14 ounces firm tofu drained and cubed
• 8 ounces rice noodles
• 2 tablespoons vegetable oil
• 1 cup red bell pepper sliced
• 1 cup green bell pepper sliced
• 3 cloves garlic minced
• 1 tablespoon ginger minced
• 2 teaspoons Sichuan peppercorns ground
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste
• 2 tablespoons scallions sliced

Instructions

1. 1 Cook the rice noodles according to package instructions. Drain and set aside.
2. 2 Heat 1 tablespoon of vegetable oil in a large wok over medium-high heat. Add the cubed tofu and stir-fry until golden brown on all sides. Remove and set aside.
3. 3 In the same wok, add the remaining tablespoon of vegetable oil. Add the minced garlic, ginger, and ground Sichuan peppercorns, stirring for about 30 seconds until fragrant.
4. 4 Add the sliced red and green bell peppers to the wok, and stir-fry for about 3-4 minutes until they are just tender.
5. 5 Return the tofu to the wok, then add the cooked rice noodles.
6. 6 Pour in the soy sauce, rice vinegar, and chili paste. Toss everything to coat well and heat through.
7. 7 Garnish with sliced scallions before serving.