Ingredients

¼ cup reduced sodium soy sauce or coconut aminos

1 tablespoon brown sugar

½ tablespoon oyster sauce

1 tablespoon sesame oil

2 teaspoons balsamic vinegar

1 tablespoon chili crisp

½ teaspoon ground ginger

½ teaspoon garlic powder

8 miniature cucumbers

½ cup unseasoned rice vinegar

1 teaspoon salt, divided, optional

16 oz firm tofu

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 package (10.6 oz) microwavable rice noodles

Directions

1. Slice cucumbers into thin rounds. Mix with rice vinegar and ½ teaspoon salt. Let sit for 10 minutes, stirring occasionally. Drain and set aside.
2. Drain tofu. Place in the center of a clean kitchen towel, twist the towel, and hold over a sink. Press hard on the tofu to expel as much liquid as possible. Tofu will break into small pieces.
3. Take broken tofu and place in a bowl. Smash slightly with a spatula until tofu resembles the texture of ground beef. Toss with cornstarch and remaining ½ teaspoon of salt.
4. In a large, nonstick skillet, heat oil over medium-high heat. Add tofu in a single layer. Let cook undisturbed for 5 minutes to allow color to develop. Stir and cook for another 3-4 minutes until a more uniform color develops. **Note: If you do not have a nonstick skillet, stir regularly throughout the entire cooking time. A thick crust/dark color will not develop but it won’t stick to your pan either.
5. Combine soy sauce, brown sugar, oyster sauce, balsamic vinegar, sesame oil, ginger, garlic powder, and chili crisp in a small bowl. Add to cooked tofu, stirring well.
6. Cook rice noodles according to package directions then stir into tofu mixture.
7. Portion into bowls and top with pickled cucumbers.

**Recipe note: The sodium in this recipe can be reduced, but not eliminated by using coconut aminos in place of the reduced sodium soy sauce and eliminating the salt. The nutrition facts shown reflect those changes.