Noodles in Sweet and Spicy Tofu Sauce
Ingredients
- 1 block extra firm tofu
- 1 tablespoon plus 2 tablespoons sesame oil, divided
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 medium red onion, diced
- Thai chilies, finely chopped (or any chili pepper that you prefer)
- 4 scallions, chopped (white and green parts separated)
- 1 large green pepper, diced
- 3 tablespoons plus 1 tablespoon cornstarch, divided
- 1 cup water
- 4 tablespoons low sodium soy sauce
- 1 teaspoon sambal oelek
- 1 teaspoon coconut sugar
- Salt, as needed
- Pepper, to taste
- 2 noodle cakes (used brown rice-millet variety)
Preparation
Drain and remove excess liquid from a block of extra firm tofu and cut into cubes.
Rest them on a plate and coat them on all sides with 3 tablespoons of cornstarch. Shake off excess cornstarch.
Heat a nonstick pan with 1 tablespoon sesame oil and place the tofu cubes; cook until all sides are golden brown, about 20-25 minutes.
Once done, remove from the pan and rest on a plate lined with a towel.
Next, heat a medium saucepan and add 2 tablespoons sesame oil and 4 cloves of minced garlic.
After 10-15 seconds, add 1 tablespoon of grated ginger, Thai chili, the white part of the scallions, 1 medium red onion, salt and pepper, and sauté for 5 minutes, stirring often.
Add 4 tablespoons of low sodium soy sauce or tamari, 1 teaspoon sambal oelek, 1 teaspoon coconut sugar, and let simmer for a minute.
In a small bowl, whisk 1 tablespoon cornstarch with 3/4 cup of water and gently pour this mixture into the pan; let simmer until the sauce thickens.
If it is too thick, add 1/4 cup of hot water and mix.
Check for seasoning, add the tofu cubes and stir well until the sauce has coated the tofu cubes on all sides. Turn off heat.
Add the scallion greens and set aside.
Cook noodles according to package instructions and drain. Toss the noodles gently into the tofu sauce and serve hot with chili sauce.