Spicy Basil Noodles with Tofu
Ingredients
- 2 servings of dried noodles of your choice (I used Wu-Mu dried noodles)
- 1 pack firm tofu, drained and mashed
- 1/4 cup fresh Thai basil
- 2 cloves of garlic, minced
- 1 tablespoon dark soy sauce
- 1 tablespoon stir fry sauce
- 1 tablespoon 'fish' sauce
- 2 tablespoons coconut amino
- few Thai chilies
- shredded butter lettuce
- sesame oil
- salt to taste
Preparation
Cook noodles based on package instructions.
In the meantime, pan fry mashed tofu in a heated pan with no oil until golden brown, then push aside.
Add 3 teaspoons sesame oil and sauté garlic until fragrant.
Stir in 'fish' sauce, coconut amino, Thai chili, basil and cook for 2 minutes until tofu absorbs all the sauce, then turn off heat.
Drain noodles well and add to the tofu mixture.
Drizzle dark soy sauce and stir fry sauce, and toss noodles using a tong and chopsticks until well combined.
Serve warm with butter lettuce.