Sweet and Spicy Tofu Noodles
Ingredients
- 1 block extra firm tofu
- 3 tablespoons + 1 tablespoon cornstarch, divided
- 1 tablespoon + 2 tablespoons sesame oil, divided
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 medium red onion, diced
- Thai chilies, finely chopped (or any chili pepper that you prefer)
- 4 scallions, chopped (white and green parts separated)
- 1 large green pepper, diced
- Approximately 1 cup water
- 4 tablespoons low sodium soy sauce
- 1 teaspoon sambal oelek
- 1 teaspoon coconut sugar
- Salt, as needed
- Pepper, to taste
- 2 noodle cakes
Preparation
Drain and remove excess liquid from a block of extra firm tofu and cut into cubes.
Rest them on a plate and coat them on all sides with 3 tablespoons of cornstarch. Shake off excess cornstarch.
Heat a nonstick pan with 1 tablespoon sesame oil and place the tofu cubes, cooking until all sides are golden brown, about 20-25 minutes.
Once done, remove from the pan and rest on a plate lined with a towel.
Next, heat a medium saucepan and add 2 tablespoons sesame oil and 4 cloves of minced garlic.
After 10-15 seconds, add 1 tablespoon grated ginger, Thai chili, the white part of the scallions, 1 medium red onion, salt, and pepper, and sauté for 5 minutes, stirring often.
Add 4 tablespoons low sodium soy sauce or tamari, 1 teaspoon sambal oelek, and 1 teaspoon coconut sugar, and let simmer for a minute.
In a small bowl, whisk 1 tablespoon cornstarch with 3/4 cup water and gently pour this mixture into the pan, simmering until the sauce thickens.
If the sauce is too thick, add 1/4 cup hot water and mix.
Check for seasoning, add the tofu cubes, and stir well until the sauce coats the tofu on all sides.
Turn off the heat.
Add the scallion greens and set aside.
Cook noodles according to package instructions and drain.
Toss the noodles gently into the tofu sauce and serve hot with chili sauce.
