Spicy Basil Noodles with Minced Tofu
Ingredients
- 2 servings of dried noodles of your choice (used Wu-Mu)
- 14oz (397g) firm tofu, drained, pressed and mashed
- 1/2 cup (~20g) packed fresh Thai basil or basil
- 3 cloves of garlic, finely minced
- 1 - 2 Thai chili, chopped
- shredded butter lettuce or veggies of choice
- oil for cooking, toasted sesame oil, salt to taste
Sauce
- 2 tablespoons soy sauce or tamari or coconut amino
- 1 tablespoon thick dark soy sauce
- 1 tablespoon stir fry sauce
- 1 tablespoon 'fish' sauce
Preparation
Cook noodles based on package’s instructions, drain and toss in a little oil to prevent noodles from sticking together.
Meanwhile, cook mashed tofu (be sure they are dry) in a heated non-stick pan with 1 tablespoon oil until slightly brown, then push to the side of the pan.
Add 2-3 toasted sesame oil, then garlic and sauté until aromatic. Stir in soy sauce, 'fish' sauce, Thai chili, basil and continue to cook for 1 minute until tofu absorbs all the sauce, turn off heat.
Add noodles to the tofu mixture, then drizzle with dark soy sauce and stir fry sauce. Quickly toss noodles using a pair of tongs and chopsticks until well combined. Season accordingly, if needed.
Serve warm with butter lettuce.
