Rice Noodles with Black Bean Sauce and Tofu

Ingredients

• 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

Directions

1. Heat the oven to 350ºF. Prepare the rice noodles as directed on the package, then drain them and put them aside.
2. Cut the tofu lengthwise into quarters. Blot it dry with a paper towel, arrange it in a glass baking dish, and leave it there for the moment.
3. Add the stock, black beans, wine, garlic, and sugar to a small saucepan. Bring the mixture to a boil, giving it an occasional stir. In another small bowl, stir together the soy sauce and cornstarch until smooth, then drizzle it gradually into the black bean mixture. Continue cooking over medium-high heat, stirring often, until the sauce thickens.
4. Spoon 1 tablespoon of the sauce onto each piece of tofu. Transfer the dish to the oven and bake for 15 minutes.
5. Add the rest of the sauce to the noodles and toss until they are well coated. Divide generous spoonfuls of noodles among 4 plates, then finish each portion with a piece of baked tofu.