Spicy Caramel Tofu with Herby Noodles
Ingredients
For the tofu
- 450g firm tofu
- Thumbsize piece ginger, grated
- 3 garlic cloves, grated
- 1-2 red chillies, sliced (seeds removed if preferred)
- 65g brown sugar
- 2 tbsp tamari or vegan fish sauce
- 1 tbsp rice wine vinegar
For the noodles
- 200g dried vermicelli rice noodles
- 1 tbsp tamari or vegan fish sauce
- 1 tbsp sesame oil
- 1 bunch spring onions, sliced into strips
- 1 carrot, julienned
- 1/2 bunch mint leaves
- 1/2 bunch coriander leaves
To garnish
- Sesame seeds
- More fresh red chilli
- Coriander and/or mint leaves
Preparation
Tear the tofu into chunks and fry until golden.
Mix sugar, tamari, and vinegar, then add to the pan with ginger, garlic, and chilli and let it bubble until sticky.
Cook and drain the noodles, then toss with tamari, sesame oil, spring onions, carrot, and fresh herbs.
Pile up the noodles, top with the caramel tofu, and finish with sesame seeds, chilli, and more fresh herbs.
Notes
Golden tofu coated in a rich, spicy-sweet caramel sauce, served over fresh, herby noodles for a perfect balance of heat, tang, and crunch.
