Place the rice noodles in a large bowl. Pour boiling water over them and soak for about 1 minute (or as directed on the package). Drain and set aside.
Step 2
To make the sauce, combine all the ingredients in a small bowl. Set aside.
Step 3
In a wok or large skillet, over medium-high heat, heat 15 ml (1 tbsp.) of oil, and cook the tofu cubes for 4 to 5 minutes. Set aside. Then, sauté the shrimp-flavoured Veg-o-mix shrimp substitutes with 15 ml (1 tbsp.) of oil. Set aside.
Step 4
In the same wok or skillet, heat 15-30 ml (1-2 tbsp.) of oil over medium heat. Sauté green onion and garlic, about 1 minute.
Step 5
Add tofu and Shrimp Veg-O-Mix, and sauté for 2 minutes, then add peppers. If the wok or skillet becomes too dry, add a little oil.
Step 6
Add the reserved noodles and 1/3 of the sauce.
Step 7
Stir lightly and continue to sauté for another minute. Continue cooking while continuing to add the sauce, until it is well absorbed and the noodles are tender, but still al dente.
Step 8
Turn off the heat and add the bean sprouts and coriander. Serve topped with peanuts and lime wedges.
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