rice noodles with crispy tofu and kale (gf + df)

This is a meal you’ll want to make over and over again. It consists of crispy pan-fried tofu, sautéed kale, lots of ginger, and slippery rice noodles that cook in minutes. The rice noodles were introduced to me through pancit, a Filipino noodle stir-fry our caregiver Aylene would make for us. I used the vermicelli rice noodles and technique of tossing the noodles with the sauce to inspire this dish. Here, everything is mixed in a sauce of tamari, sesame oil, honey, rice vinegar, and sriracha and topped with scallions and chilli crisp. It’s a bowl that hits all the notes. Make it and tell me what you think!