Rice Noodles With Black Bean Sauce And Tofu

• One 14-ounce package rice noodles
• One 14-ounce package extra-firm tofu
• 2 cups vegetable stock
• 1/2 cup canned fermented black beans, drained
• 2 tablespoons rice wine
• 1 tablespoon minced garlic
• 1 teaspoon sugar
• 2 tablespoons gluten-free soy sauce
• 1 teaspoon cornstarch

1. Preheat the oven to 350u0b0F.
2. Cook the rice noodles according to the package instructions. Drain and set aside.
3. Slice the tofu lengthwise into quarters. Pat the tofu dry with a paper towel, place in a glass baking dish, and set aside.
4. In a small saucepan, combine the stock, black beans, wine, garlic, and sugar and bring to a boil, stirring occasionally. In a separate small bowl, combine the soy sauce and cornstarch. Mix well and pour slowly into the black bean mixture. Cook, stirring frequently, over medium-high heat until the sauce has thickened.
5. Pour 1 tablespoon of the sauce over each slice of tofu. Place the tofu in the oven and bake for 15 minutes.
6. Pour the remaining sauce over the noodles and toss well. Put a heaping spoonful of noodles on each of the 4 plates. Top each serving with a slice of baked tofu.

rice noodles, vegetable stock, black beans, rice wine, garlic, sugar, soy sauce, cornstarch

Taken from www.seriouseats.com/recipes/2010/05/rice-noodles-with-black-bean-sauce-recipe.html (may not work)