Noodles in Sweet and Spicy Tofu Sauce
Ingredients
- 1 tbsp + 2 tbsp sesame oil, divided ?4 cloves of garlic, minced
- 1 tbsp 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 tbsp + 1 tbsp corn starch, divided ?1 cup water ?4 tbsp low sodium soy sauce
- 1 tsp sambal Oelek
- 1 tsp coconut sugar ?Salt, as needed ?Pepper, to taste the ?2 noodle cakes (I used @lotusfoods brown rice-millet)
Preparation
Drain and remove excess liquid from a block of extra firm tofu & cut into cubes
Rest them on a plate & coat them on all sides with 3 tbsp of corn starch. Shake off excess corn starch
Heat a non stick pan with 1 tbsp sesame oil & place the tofu cubes & cook until all sides are golden brown. This takes about 25-20 minutes. Once they are done, remove from the pan & rest them on a plate lined with a towel
Next, heat a medium saucepan & add 2 tbsp sesame oil and 4 cloves of minced garlic
After 10-15 seconds, add 1 tbsp 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 tbsp of low sodium soy sauce or tamari & 1 tsp sambal oelek, 1 tsp coconut sugar & let simmer for a minute
In a small bowl, whisk 1 tbsp corn starch with 3/4 cup of water and gently pour this mixture to the pan and let simmer until the sauce thickens
If it is too thick, add 1/4 cup of hot water & mix
Check for seasoning, add the tofu cubes & stir well until the sauce has coated the tofu cubes on all sides. Turn off heat
Add the scallions greens & set aside
Cool noodles according to package instructions & drain. Toss the noodles gently into the tofu sauce & serve hot with chili sauce