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Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cube the tofu. Peel and cut the carrot into thin matchsticks. Remove and discard the core of the cabbage; thinly slice the cabbage leaves. Thinly slice the bird’s eye chile into rounds; remove the seeds. (For a less spicy dish, discard half the chile.) Pick the mint and Thai basil leaves off the stems; discard the stems. Roughly chop the peanuts. Using a peeler, remove the rind of the lime, avoiding the pith; mince to get 2 teaspoons of zest. Quarter the lime.
In a medium bowl, combine the golden mountain sauce, coconut palm sugar, bird’s eye chile, lime zest and the juice of all 4 lime wedges; whisk until thoroughly combined and the sugar has dissolved.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the tofu and cook, flipping occasionally, 7 to 9 minutes, or until evenly browned. Transfer to a bowl and toss with 1 teaspoon of the bun cha sauce; season with salt and pepper to taste. Set aside.
While the tofu cooks, add the noodles to the pot of boiling water. Cook 3 to 5 minutes, or until tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process.
In a large bowl, combine the cooked noodles, carrot, cabbage and remaining bun cha sauce; season with salt and pepper to taste. Toss gently to mix.
Divide the noodle salad between 2 dishes. Top each with half the cooked tofu and half the bean sprouts. Garnish with the Thai basil, mint and peanuts. Enjoy!
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cube the tofu. Peel and cut the carrot into thin matchsticks. Remove and discard the core of the cabbage; thinly slice the cabbage leaves. Thinly slice the bird’s eye chile into rounds; remove the seeds. (For a less spicy dish, discard half the chile.) Pick the mint and Thai basil leaves off the stems; discard the stems. Roughly chop the peanuts. Using a peeler, remove the rind of the lime, avoiding the pith; mince to get 2 teaspoons of zest. Quarter the lime.
In a medium bowl, combine the golden mountain sauce, coconut palm sugar, bird’s eye chile, lime zest and the juice of all 4 lime wedges; whisk until thoroughly combined and the sugar has dissolved.
In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the tofu and cook, flipping occasionally, 7 to 9 minutes, or until evenly browned. Transfer to a bowl and toss with 1 teaspoon of the bun cha sauce; season with salt and pepper to taste. Set aside.
While the tofu cooks, add the noodles to the pot of boiling water. Cook 3 to 5 minutes, or until tender. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process.
In a large bowl, combine the cooked noodles, carrot, cabbage and remaining bun cha sauce; season with salt and pepper to taste. Toss gently to mix.
Divide the noodle salad between 2 dishes. Top each with half the cooked tofu and half the bean sprouts. Garnish with the Thai basil, mint and peanuts. Enjoy!
Tips from Home Chefs