Tofu And Rice Noodles With Black Bean Sauce

1. 1

   Boil noodles according to package directions, about 6 minutes. Drain.

2. 2

   Meanwhile, set tofu with a long side facing you. Cut tofu into eight 1/2-in.-thick slices, then lay between sheets of paper towels; gently press out excess moisture.

3. 3

   Heat oil in a large frying pan over medium heat. Add tofu and fry until browned, about 3 minutes per side. Transfer to a plate. Add carrots and cook, stirring occasionally, until carrots begin to brown, about 5 minutes. Transfer to plate of tofu. Halve tofu diagonally.

4. 4

   Meanwhile, stir black bean garlic sauce, rice wine, soy sauce, sesame oil, chili garlic sauce, sugar, sesame seeds, ginger, green onions, and 1/4 cup water together in a medium bowl.

5. 5

   Add black bean mixture to frying pan and boil over medium heat until sauce is reduced to 1 cup, about 3 minutes.

6. 6

   Divide noodles among 4 wide bowls. (If noodles are stuck together, rinse with hot water and drain.) Spoon 3 tbsp. sauce over each bowl. Arrange 4 pieces tofu, 5 carrots, and 1/4 cup snap peas over each, and spoon on remaining sauce if you like.

7. 7

   Note: Nutritional analysis is per serving with 3 tbsp. sauce.

* Per serving · 4 servings · Values may vary.