Tofu Noodle Soup with Thai Basil & Sugar Snap Peas

Drain Tofu:

Remove tofu from packaging, discard liquid, and place on a plate sandwiched between 2 paper towels. Place a small pan or another heavy object on top and set aside to drain.

Prepare Ingredients:

Wash the fresh produce. Cut off and discard the ends of the spring onion; thinly slice, separating the white bottoms and green tops. Peel and mince garlic and ginger. Trim ends off sugar snap peas then cut in half. Cut carrot in half length ways and thinly slice into half moons. Cut lime into 6 wedges. Thinly slice red chili. Pick leaves off Thai basil, discarding stems.

Cook Rice Noodles:

Bring water to a boil in the kettle. Place rice noodles in a large bowl and pour over boiling water. Stir to loosen noodles. Allow noodles to soak until tender, about 10 minutes. Drain and rinse immediately under cold water for 30 seconds. Set aside.

Cook Tofu:

Cut tofu into 2x1 cm cubes and season with salt and pepper. Heat vegetable oil in a large nonstick pan over medium heat. When oil is shimmering, carefully add tofu and cook until golden on the outside, 4-5 minutes per side. Remove pan from heat and set aside.

Make Broth:

In a large pot, heat vegetable oil over medium heat. When oil is shimmering, add spring onion whites and light greens, garlic, ginger and carrot. Cook until soft, 2-3 minutes. Add soy sauce, vegetable stock, and 4 cups water. Increase heat to high, bring to a boil, then add sugar snap peas. Cook until bright green, about 1 minute.

You Plate It:

Remove soup from heat and stir in rice noodles and tofu. Taste and add salt and pepper as needed. Divide evenly between bowls. Garnish with spring onion dark greens, lime, red chili and Thai basil. Enjoy!