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  • 1 pack of AFC Firm Tofu (Choose from 3 different sizes: 14oz Organic, 19oz & 14oz)
  • 4 tablespoons vegetable oil
  • 2/3 cup Sichuan chili sauce
  • 1/2 pound rice noodles (wide style or pho noodles)
  • 1 1/2 teaspoons ginger, fresh (grated and peeled)
  • 1 teaspoon seeded chiles, chopped
  • 2 large egg whites & 1 large egg with yolk
  • 3 garlic cloves, minced
  • 2 cup bean sprouts, fresh
  • 3/4 cup green onions
  • 1/2 cup cilantro, minced
  • 2 tablespoons fish sauce (optional)
  • 1/3 cup peanuts, chopped (optional)
  • 1/4 cup brown sugar
  • 2 tablespoons water


  1. Heat the oil in a wok/pan over high heat.
  2. When the oil is hot, add the chopped chiles and cook for a few seconds. Remove from pan.
  3. Separately, cook noodles in boiling water for 5 minutes or until done.
  4. Drain and rinse with cold water; drain well.
  5. Also separately, heat 2 teaspoons oil in a large nonstick skillet over medium heat.
  6. Add tofu; cook for 7 minutes or until browned, stirring occasionally. Remove from pan.
  7. Combine egg whites and egg, stirring well.
  8. Heat 2 teaspoons vegetable oil in pan over medium-high heat.
  9. Add garlic and saute for 10 seconds.
  10. Add egg mixture and cook for 30 seconds or until soft-scrambled, stirring constantly.
  11. Stir in chili sauce mixture and noodles; cook for 2 minutes.
  12. Stir in tofu, bean sprouts, onions and 1/4 cup cilantro; cook for 3 minutes or until thoroughly heated.
  13. Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture.

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