Noodles in Sweet and Spicy Tofu Sauce
Ingredients
- 1 block extra firm tofu
- 1 tbsp + 2 tbsp sesame oil, divided
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 medium red onion, diced
- Thai chillies, finely chopped (or any chilli pepper)
- 4 scallions, chopped (white and green parts separated)
- 1 large green pepper, diced
- 3 tbsp + 1 tbsp corn starch, divided
- 1 cup water
- 4 tbsp low sodium soy sauce
- 1 tsp sambal oelek
- 1 tsp 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, then shake off excess cornstarch.
Heat a non-stick pan with 1 tablespoon sesame oil and place the tofu cubes, then cook until all sides are golden brown, about 20-25 minutes.
Once done, remove them from the pan and rest on a plate lined with a towel.
Heat a medium saucepan and add 2 tablespoons sesame oil and 4 cloves of minced garlic.
After 10-15 seconds, add 1 tablespoon of grated ginger, Thai chilli, the white part of the scallions, 1 medium red onion, salt and pepper, and sauté for 5 minutes, stirring often.
Add 4 tablespoons of low sodium soy sauce, 1 teaspoon sambal oelek, and 1 teaspoon coconut sugar, then let simmer for a minute.
In a small bowl, whisk 1 tablespoon cornstarch with 3/4 cup of water and gently pour this mixture into the pan, then let simmer until the sauce thickens.
If it is too thick, add 1/4 cup of hot water and mix.
Check for seasoning, add the tofu cubes, and stir well until the sauce has coated the tofu cubes on all sides, then turn off 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 chilli sauce.
Notes
This recipe yields 4 servings.
