Servings: 2

1 cup firm tofu diced 1 cup firm tofu diced
1/4 cup corn starch ¼ cup corn starch
2 shallots, minced 2 shallots, minced
2 green onions, thinly sliced 2 green onions, thinly sliced
2 tsp chopped garlic 2 tsp chopped garlic
2 medium carrots julienned or grated 2 medium carrots julienned or grated
1 diced tomato 1 diced tomato
4 tbsp soy sauce 4 tbsp soy sauce
4 tbsp cane sugar (or brown sugar) 4 tbsp cane sugar (or brown sugar)
1 teaspoon chili paste or dried chili to taste 1 teaspoon chili paste or dried chili to taste
4 cups rehydrated rice noodles 4 cups rehydrated rice noodles
2 cups bean sprouts 2 cups bean sprouts
1/2 cup crushed peanuts ½ cup crushed peanuts
2 tablespoons rice vinegar 2 tablespoons rice vinegar
1/4 cup oil ¼ cup oil
salt and pepper to taste salt and pepper to taste

Soak rice noodles in hot water until it is fully hydrated.
Coat the tofu in corn starch. Fry tofu in oil until browned. Set aside.
Sauté the shallots, green onions, garlic, carrots and diced tomatoes in oil for 5 minutes.
Add the soy sauce, cane sugar and chili paste.
Add the rice noodles, bean sprouts, fried tofu, crushed peanuts and rice vinegar. Continue cooking for 3 minutes and serve.