Sweet and Spicy Tofu Noodles
Ingredients
- 1 block of extra firm tofu
- 3 tbsp + 1 tbsp corn starch, divided
- 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
- Approx. 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 it into cubes.
Rest the tofu cubes on a plate and coat them on all sides with 3 tablespoons of corn starch, then shake off any excess corn starch.
Heat a non-stick pan with 1 tablespoon sesame oil and place the tofu cubes in it, cooking until all sides are golden brown, which takes about 20-25 minutes, then remove 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 chili, 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 or tamari, 1 teaspoon sambal oelek, and 1 teaspoon coconut sugar, then let it simmer for a minute.
In a small bowl, whisk 1 tablespoon corn starch with 3/4 cup of water and gently pour this mixture into the pan, letting it simmer until the sauce thickens.
If the sauce is too thick, add 1/4 cup of hot water and mix.
Check for seasoning and add the tofu cubes, stirring well until the sauce coats the tofu on all sides.
Turn off the heat and add the green parts of the scallions, then set aside.
Cook the noodles according to package instructions and drain them.
Toss the noodles gently into the tofu sauce and serve hot with chili sauce.
