Noodles in Sweet and Spicy Tofu Sauce
Ingredients
- 1 block extra firm tofu
- 1 tbsp + 2 tbsp sesame oil, divided
- 4 cloves of garlic, minced
- 1 tbsp 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
- 3 tbsp + 1 tbsp corn starch, divided
- 1 cup water
- 4 tbsp low sodium soy sauce
- 1 tsp sambal Oelek (like sriracha chili sauce)
- 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 tbsp of corn starch. Shake off excess corn starch
Heat a non stick pan with 1 tbsp sesame oil and place the tofu cubes and cook until all sides are golden brown. This takes about 25-20 minutes. Once they are done, remove from the pan and rest them on a plate lined with a towel
Next, heat a medium saucepan and add 2 tbsp sesame oil and 4 cloves of minced garlic
After 10-15 seconds, add 1 tbsp of 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 tbsp of low sodium soy sauce or tamari and 1 tsp sambal oelek, 1 tsp coconut sugar and let simmer for a minute
In a small bowl, whisk 1 tbsp corn starch with 3/4 cup of water and gently pour this mixture to the pan and let simmer until the sauce thickens
If it is too thick, add 1/4 cup of hot water and mix
Check for seasoning and add the tofu cubes and stir well until the sauce has coated the tofu cubes on all sides. Turn off heat
Add the scallions 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
