Recipe adapted from Half Baked Harvest.
Ingredients:
- 1 package of extra firm tofu
- 2 TBSP + extra cornstarch
- 1 TBSP olive oil
- Salt, to taste
- 14-16 oz. wide rice noodles
- 2/3 c. soy sauce
- 1/2 c. sweet Thai chili sauce
- 1/4 c. sesame oil
- 1/4 c. rice wine vinegar
- 2 TBSP sushi ginger, chopped
- 1/2 c. water
- Chili flakes, to taste
- 8 oz. green beans or asparagus
- 2 TBSP butter
- 1 shallot, minced
- 2 bell peppers, thickly sliced
- 1 bunch of green onions, chopped
- 8 garlic cloves, minced
- Serve with basil or Thai basil, chopped and sesame seeds
Directions:
- Prep Tofu: Drain/press tofu between towels for at least 30 minutes, and then cube the tofu. Add cubed tofu to a bowl, then add 1 heaping TBSP of cornstarch, 1 TBSP olive oil, and salt to taste. Toss to combine.
- Rice Noodles: Prepare rice noodles according to package, except undercook the noodles because they will finish cooking in the sauce. Drain and set aside.
- Prep Sauce: In a bowl, combine soy sauce through chili flakes. Set aside.
- Chop Veggies: In a bowl, add the shallot, bell peppers, and green onions. Set aside. Chop the garlic and leave on cutting board until ready to use.
- Cook Tofu: Heat a large skillet over medium-high heat. Add a little olive oil, and when oil is hot, add the tofu to the pan. Try to keep the tofu from touching each other, but leave the tofu otherwise undisturbed for 3 minutes, or until golden, then flip the tofu. Continue cooking, minimally moving the tofu, until the tofu is crispy. Remove from pan to a paper towel lined plate.
- Cook Veggies and Sauce: In the same skillet you cooked the tofu, add the green beans/asparagus, and cook until charred and beginning to get slightly tender. Place the lid on the skillet if necessary. Once the beans/asparagus are beginning to get tender, add the butter through green onions and saute for 2 minutes, then add the garlic, and saute for 30 seconds – 1 minute. Add 3/4 of the sauce mixture, and once the sauce comes to a simmer, add the undercooked rice noodles, and toss to combine. With the remaining sauce, add 1 TBSP cornstarch, and whisk to combine. Add the cornstarch slurry to the pan and toss to combine. Continue cooking until sauce has thickened and rice noodles are al dente.
- Plate: Scoop the noodle mixture into a bowl, top with the tofu, and garnish with basil and sesame seeds.
Garlic Tofu Drunken Noodles:
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