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

Method

1. 01
   Cook the rice noodles according to package instructions. Drain and set aside.
2. 02
   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. 03
   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. 04
   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. 05
   Return the tofu to the wok, then add the cooked rice noodles.
6. 06
   Pour in the soy sauce, rice vinegar, and chili paste. Toss everything to coat well and heat through.
7. 07
   Garnish with sliced scallions before serving.