Coconut Noodles with Firecracker Tofu
Ingredients
Noodles
- 6oz ramen noodles, cooked according to package instructions
- 2 cups green cabbage, shredded
- 1 cup carrots, ribboned
- 1/2 cup full fat coconut milk
- 1 tablespoon soy sauce
- 1/2 tablespoon avocado oil
- Limes, for topping
- Scallions, for topping
- Bird's eye chili, for topping
- Sesame seeds, for topping
Tofu
- 1/2 of a 16oz block super firm tofu, cut into 6 slabs
- 3 tablespoons neutral oil
- 1/2 cup corn starch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
Firecracker sauce
- 1/3 cup sriracha
- 1/3 cup agave or maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon szechuan pepper (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- Scallions, for serving
- Black sesame seeds, for serving
Preparation
Noodles
Cook the ramen noodles according to package instructions and set aside.
Heat up the avocado oil and once hot, add the cabbage and carrots. Sauté until softened and getting crispy and golden at the edges, about 5 minutes.
Add the cooked noodles, coconut milk, and soy sauce. Mix and cook for 2 minutes. Remove from heat and top with lime juice, scallions, bird's eye chili, and sesame seeds. Serve immediately with lime wedges on the side.
Tofu
If the tofu is not pre-pressed, press for 30 minutes first. Cut into 6 slabs or cubes as preferred.
In a bowl, combine the corn starch, garlic powder, onion powder, and sea salt. Toss the tofu in the mixture until well coated.
Heat up the neutral oil and fry the tofu until crisp and golden on both sides, about 1-2 minutes per side.
Sauce
Preheat oven to 400°F and line a sheet pan with parchment paper.
In a saucepan, combine sriracha, agave or maple syrup, and toasted sesame oil. Whisk on medium heat until bubbly and slightly reduced, about 5 minutes.
Remove from heat and stir in apple cider vinegar, szechuan pepper if using, garlic powder, and sea salt. Whisk until fully incorporated.
Toss the fried tofu in the sauce, ensuring all pieces are well coated, then transfer to the prepared sheet pan and drizzle with any remaining sauce.
Bake for 20 minutes, then serve immediately topped with scallions and black sesame seeds.
Assembly and serving
Combine the prepared coconut noodles and firecracker tofu on a plate or bowl for serving.
