*Note: Ideally, drain the tofu hours ahead of time before cooking. This helps it stay together when cooking. If this is not possible, OK to do quickly before cooking.
1 package wide flat rice noodles, boiled 4-5 minutes. Drain and cool. Cut into pieces with kitchen sears to make easier to stir fry and drizzle with sesame oil.
*1 package Extra Firm Organic (or Non GMO) Tofu, Drained and pressed for 1-5 hours. Place in colander, cover with paper towel and top with something heavy to press liquid out. Cut into cubes.
Toasted Sesame Oil
1 head Bok Choy, trim ends – sliced – keep stems and leafy tender parts separate
2-3 carrots, sliced
2-3 cloves garlic, minced
1 inch ginger root, minced
1 bunch Scallions, sliced
2 tsp tamari
For the sauce:
2 Dates, pitted
4 Dried Apricots
1/2 Lemon, squeezed
3 Tbl boiling water
1/3 cup Fish Sauce
2 heaping tsp Sambal chilli garlic sauce
For the Garnish:
1 bunch cilantro, chopped
1 lime, cut
1 cup peanuts, chopped
-Drain and prepare tofu
-Make sauce: Place dates, prunes, apricots and lemon juice into a bowl and cover with boiling water. Let sit 15 minutes. Pour into food processor and blend into a paste. Stir in remaining ingredients. Set aside.
-Prepare rice noodles per above, set aside
-Heat toasted sesame oil in large fry pan or cast iron skillet. Cook tofu until browned. Remove from pan and set aside and coat with sauce.
-Add garlic and ginger to the pan 2-3 minutes until fragrant. Add bok choy stems, carrots and 1 tsp tamari to deglaze the pan.
-After 2-3 minutes, add bok choy greens, 1/2 of the scallions, 1 more tsp tamari, tofu and noodles. Combine and cook 2-3 minutes more.
-Push to the outsides creating a hole in the middle. Crack an egg into the whole and scramble. Once cooked mix it all together. Turn off the heat and stir in the sauce.
-Garnish with plenty of fresh chopped cilantro, scallions, chopped peanuts and a squeeze of lime. Enjoy!