INGREDIENTS
- 1 pkg (14 oz) extra-firm tofu
- 1/4 cup soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp sriracha hot sauce
- 4 tsp curry powder
- 8 oz rice vermicelli noodles
- 2 cups DORITOS® FLAMIN' HOT® Nacho Flavored Tortilla Chips
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1/3 cup canola oil, divided
- 2 cloves garlic, minced
- 1 tbsp minced fresh gingerroot
- 1 bag (9 oz) shredded cabbage and carrot slaw mix
- 4 green onions, thinly sliced
Instructions
- Arrange tofu block on triple layer of folded paper towel on a plate. Arrange another layer of triple layer folded paper towel on tofu, and a plate on top of that. Place a large can or small saucepan on top to press excess moisture from tofu for 30 minutes.
- Meanwhile, in small bowl, whisk together soy sauce, rice wine vinegar, sesame oil, sriracha hot sauce and curry powder.
- Transfer rice noodles to large heat-proof bowl and pour enough boiling water to cover; soak for 5 minutes. Drain.
- In food processor, pulse DORITOS® FLAMIN’ HOT® Nacho Flavored Tortilla Chips until finely crushed.
- Cut tofu into 1-inch cubes. In medium bowl, toss tofu with cornstarch and salt until well coated.
