THAI TOFU AND NOODLES
(serves 2)

14 oz. extra-firm tofu, drained and patted dry
oil for deep-frying
1/2 to 1 small hot chile pepper, minced
4 Tbs. soy sauce
2 Tbs. fresh lime juice
2 Tbs. fish sauce
3 Tbs. light brown sugar
1 tsp. peanut oil
1 medium carrot, cut into matchsticks
1/2 green bell pepper, cut into matchsticks
two "nests" of dried Asian wheat and potato starch noodles

Cut the tofu into 3/4-inch cubes. Fry it in two batches in the hot oil and place it on paper towels to drain.
Meanwhile, put a pot of hot water on to boil for the noodles.
Combine the chile pepper, soy sauce, lime juice, fish sauce, and brown sugar in a salad-dressing cruet and shake vigorously. Set aside.
Heat a wok or frying pan and add 1 tsp. peanut oil. Stir-fry the carrot and green pepper quickly until crisp-tender. Remove to a plate, add the tofu, and keep warm under foil.
Plunge the noodles into boiling water and cook until al dente. Drain.
Place half the noodles on each serving plate, then top with tofu-vegetable mixture. Serve with generous amounts of soy sauce dressing.