How to make
Cook the noodles according to package instructions. Then rinse with cold water and strain.
Mix the peanut butter with the lime juice and stir until a homogeneous mixture is obtained. Then add 2 tbsp. rice vinegar, 4 tbsp. sugar, 4 tbsp. soy sauce and 1/4 cup of water (you can also use the noodle water).
If eggs are used, beat them in a bowl and pour them in a pan with 1 tbsp. of oil, to cover the bottom well. Cook on one side, then turn to cook on the other side. When ready, remove and place onto a board and cut into thin strips or pieces.
In hot oil (3 tbsp.), briefly fry the chopped onion (without the leaves from the spring onion) and the garlic. Then add the green part of the spring onion along with the sprouts. Fry for another 2 minutes.
Add the noodles, eggs and pour the sauce. Mix well until most is absorbed.
Make a sauce for the tofu separately - mix the ketchup, 2 tbsp. rice vinegar, 1 tbsp. sugar, 4 tbsp. soy sauce, chili paste, garlic powder, corn starch and dilute with a little of the noodle water. Cut the tofu into cubes.
In 1-2 tbsp. of hot oil, fry the cubes of tofu, turning to darken on each side. When they are almost ready, pour the sauce and stir until it thickens.
When serving, a little sesame oil can be drizzled, more soy sauce and spread over the tofu.
Black rice noodles with tofu is a very tasty dish.
