Spicy Basil Noodles with Minced Tofu
Ingredients
- 2 servings of dried noodles of your choice (used wu-mu)
- 14oz (397g) firm tofu, drained, pressed & mashed
- 1/2 (~20g) cup packed fresh thai basil/basil
- 3 cloves of garlic, finely minced
- 1 - 2 thai chili, chopped
- shredded butter lettuce or veggies of choice
- oil for cooking, toasted sesame oil, salt to taste
- sauce ingredients - 2 tablespoons soy sauce/tamari/coconut amino
- 1 tablespoon thick dark soy sauce
- 1 tablespoon *stir fry sauce
- 1 tablespoon *'fish' sauce
- both recipes on highlights
Preparation
Cook noodles based on package’s instructions, drain & toss in a little oil to prevent noodles from sticking together
Meanwhile, cook mashed tofu (be sure they are dry) in a heated non-stick pan with 1 tablespoon oil until slightly brown, then push to the side of the pan
Add 2-3 toasted sesame oil, then garlic & sauté until aromatic
Stir in soy sauce, 'fish' sauce, thai chili, basil & continue to cook for 1 minute until tofu absorbs all the sauce, turn off heat
Add noodles to the tofu mixture, then drizzle with dark soy sauce & stir fry sauce
Quickly toss noodles using a pair of tongs & chopsticks until well combined
Season accordingly, if needed
Serve warm with butter lettuce
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