Coconut Noodles with Firecracker Tofu
Ingredients
Noodles
- 6oz ramen noodles
- 2 cups green cabbage, shredded
- 1 cup carrots, ribboned
- 1/2 cup full fat coconut milk
- 1 tbsp soy sauce
- 1/2 tbsp avocado oil
- Limes, scallions, bird's eye chili and sesame seeds to top
Tofu
- 1/2 16oz block super firm tofu, cut into 6 slabs
- 3 tbsp neutral oil
- 1/2 cup corn starch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
Firecracker sauce
- 1/3 cup sriracha
- 1/3 cup agave or maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1/2 tsp szechuan pepper (optional)
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- Scallions and black sesame seeds to serve
Preparation
Prepare the firecracker tofu and coconut noodles separately, then assemble by placing tofu on top of noodles and serve immediately.
Noodle cooking
Heat up the oil and once hot add the cabbage and carrots. Saute until softened and getting crispy and golden at the edges, about 5 minutes.
Add the 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 with a couple of lime wedges on the side.
Tofu and sauce
In a bowl combine together the corn starch and all the seasoning. Toss the tofu cubes in the mix until well coated.
Heat up the oil and fry the tofu until crisp and golden on both sides, about 1-2 minutes per side.
Preheat oven to 400°F and line a sheet pan with parchment paper.
In a sauce pan combine together the sriracha, agave and sesame oil. Whisk on medium heat until bubbly and slightly reduced, about 5 minutes.
Remove from heat and stir in the rest of the ingredients. Whisk together until fully incorporated.
Toss the tofu in the sauce, making sure all the cubes are well coated then transfer the tofu to the sheet pan and drizzle with remaining sauce.
Bake for 20 minutes then serve immediately topped with scallions and black sesame seeds.
