1 block of extra firm tofu, pressed and then cut into 1/2 inch cubes
3 Tbs peanut oil
as many dried red chili peppers as you can handle (you can use powdered cayenne or chili flakes if you don’t have whole peppers)
1 entire (yeah!) bulb of garlic, minced
3/4 cup white or rice wine vinegar
1/4 cup wheat free tamari
1 Tbs agave nectar
1 can sliced water chestnuts
1 box thin rice noodles
Fry the tofu cubes in the peanut oil, turning as each side browns. You want every side of every one of these delicious little cubes to be equally fried. I do this with a pair of chopsticks for the ultimate in maneuverability.
When the cubes are done, add all of the minced garlic and the whole chilis and saute for a couple more minutes. At the same time you add the garlic and chilis, start the water to boiling for the noodles. After you’ve started the water and the garlic and chilis have sauteed for a couple of minutes, add the agave, tamari, and vinegar, and allow to simmer down for 15 minutes. Add the water chestnuts during the last 5 minutes.
Follow the instructions for the noodles, and your tofu and your noodles should be done at right around the same time if you timed it right. Once the noodles are finished and your 15 minutes of simmering has elapsed you are ready to serve. The way I do it is put the noodles in a bowl, add some sriracha (rooster) sauce over the top, add some of the sauce from the tofu, and then put the tofu yumminess over the top of that.
It should be noted that this is not a dish to eat with someone you want to make out with later if you don’t know them very well. This is serious garlicky business.