Spicy Garlic Noodles with Crumbled Tofu
Spicy Garlic Noodles with Crumbled Tofu is a delicious vegan combination that will remind you of Szechuan Pork but I promise, you won’t miss the pork! Tofu gets spiced up and sautéed, then combined with a mushroom sauté. Topped over noodles and served with a refreshing cucumber salad, it’s the ideal choice for a hearty Asian-inspired meal!
Most tofu comes sealed with brine. In order to dry it out, cut it in half horizontally and lay it between sheets of paper towel. Weigh it down with a heavy plate or two and let it sit for 20-30 minutes.
While it’s draining, make the cucumber salad that will be served alongside the noodles. Salt the cucumber and let it sit in a towel-lined colander for 10 minutes.
At this point you can boil the noodles. Once they are cooked, drain them and toss them with sesame oil and set aside.
Wrap the cucumbers in the towel and gently squeeze out some liquid. Combine the cukes with the remaining ingredients and set it in the refrigerator.
Crumble the tofu and combine it with cornstarch and five-spice powder. Add the spiced tofu to a skillet set over high heat with peanut oil. Brown the tofu, stirring constantly, until it resembles ground meat. Remove the tofu from the skillet and set aside.
To the same skillet, add the mushrooms, shallots, ginger, and garlic. Sauté until the mushrooms are golden and slightly caramelized. Add the soy sauce, chili sauce and agave nectar.
Return the tofu back to the skillet with the mushrooms and add the broth. Stir for a minute and then toss the mixture with the noodles.
Top the noodles with the cucumber salad or serve it on the side.
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Spicy Garlic Noodles with Crumbled Tofu
Makes: 4 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Ingredients
For the Cucumber Salad:
- 1 large Persian cucumber, diced
- 2 cloves minced garlic
- 1 handful cilantro leaves
- 1 tsp rice wine vinegar
- 1/2 tsp salt
- 1/4 tsp grapeseed oil (or other neutral tasting oil)
- 1/2 tsp toasted sesame oil
For the Noodles:
- 1 (16-ounce) box fettuccine noodles (or other thick wheat noodle)
- 1 tbsp toasted sesame oil
- 14 ounces extra-firm tofu (I use Trader Joe’s)
- 1 & 1/2 tbsp cornstarch
- 1/4 tsp Chinese five-spice powder (optional)
- 2 tbsp peanut oil
- 4 ounces sliced shiitake mushrooms
- 1 large shallot, finely diced
- 1-inch knob of ginger, finely chopped
- 3 cloves garlic, finely chopped
- 3 tbsp soy sauce or Bragg’s liquid aminos
- 2 tbsp chili sauce (I used Sriracha)
- 2 tbsp agave nectar (or honey)
- 1/2 cup broth of choice
- 2 sliced scallions, for garnish
Instructions
Drain and press the tofu by first draining any liquid and patting dry with a paper towel. Slice the tofu in half horizontally. Layer the tofu between paper towels and set a heavy plate on top to help squeeze any excess liquid from it. Let sit for 20 minutes.
Salt the diced cucumber and allow it to sit in a tea towel-lined colander for 10 minutes. Meanwhile, boil the noodles according to package directions. Once drained, toss them with the sesame oil. Wrap the towel around the cucumber and gently squeeze out some liquid. Combine cucumber with the remaining salad ingredients in a bowl and set it aside in the refrigerator.
Crumble the tofu into a mixing bowl and combine with the cornstarch and five spice powder. Coat the bottom of a wok or frying pan with peanut oil and heat on high until it’s almost smoking. Brown the tofu, stirring continuously, until it resembles cooked, ground meat. Remove the tofu from the pan and set aside; don’t clean the pan.
Add the mushrooms, shallots, ginger, and garlic to the pan, using more oil if necessary. Lower the heat to medium and sauté until the mushrooms are golden and the shallots are slightly caramelized. Add the soy sauce, chili sauce, and agave nectar. Return the tofu to the pan. Add the broth to the mixture and cook for an additional minute, stirring to combine.
Toss the mixture with the noodles and scallions. Top with cucumber salad.
Recipe by Food52
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