Late Night Drunken Stir-fry

Ingredients

• 1/4 package rice noodles
• 1/2 block firm tofu, drained, pressed and cubed
• 1/4 cup of each vegetable.
For the sauce
• 1 cup soy sauce, divided
• 2 tsp sesame oil
• 1 tbsp peanut butter
• 1 tsp sriracha (adjust to taste)
• 2 tsp cornstarch

Instructions

1. Cook rice noodles according to package directions. See notes below.
2. In a wok, or nonstick pan, heat oil over medium-high heat.
3. Toss tofu cubes in a bit of the soy sauce and allow to rest until the oil is hot. Carefully add them to the pan and allow to cook until all sides are brown (about 20 minutes), leaving the remaining soy sauce in a bowl.
4. While the tofu is cooking, you can make the sauce by stirring together the rest of the soy sauce, sesame oil, peanut butter, sriracha and cornstarch, adding a little bit of hot water if necessary to melt the peanut butter.
5. Remove tofu from pan, and set aside, and add onions to the pan, cooking for 5 minutes. Add garlic and the rest of the veggies, except for basil, green onions, and cilantro. Quickly stir-fry the veggies for a few minutes until they are al-dente.
6. Once the veggies are done, add the tofu to the pan and toss together. Add the noodles and then the sauce and toss the whole mixture together until the noodles and veggies are evenly coated. Then add the basil and cilantro and cook until the sauce thickens.
7. Top with green onions before serving.

Notes