Tofu Noodles
I absolutely love this dish - a burst of flavors in the mouth. Try it at home, tag @ladywithplants and tell us if your family liked it as much as mine does.
Equipment
- KitchenAid® K400 Blender
- Two 12-cup nonstick muffin pans
- Citrus zester
- Rubber spatula
- Sharp knife
- Pastry brush
Ingredients
- 1 large packet of any noodles
- Drizzle of toasted sesame oil
- 1 large block firm tofu
- 1/4 cup corn starch
- 5-6 kale leaves
- Drizzle of olive oil
- For garnish: Small handful peanuts coriander leaves, green onions, sesame seeds and sesame oil. (And Sriracha hot sauce if desired)
Tofu sauce/noodles sauce:
- 1/2 cup soya sauce
- 1/2 tbsp maple syrup or brown sugar
- 3 tbsp Peanut butter
- 2 tsp Sriracha hot sauce
- 1 tbsp Sesame oil
- Little water
Instructions
- Boil noodles as per package instructions. Any noodle variety works here.
- After boiling and draining, make sure you wash it in cold water. Then add a drizzle of sesame oil to prevent the strings from sticking.
- Press tofu in kitchen towel to remove water. Cut into cubes.
- Marinate in above sauce from 2 - 24 hours.
- Sprinkle corn starch and shake.
- Bake in oven or skillet on all sides.
- Lightly sauté chopped kale in olive oil. Add cooked noodles on top.
- Make a second batch of the above sauce, add on top of noodles, mix to coat all noodles with sauce.
Notes
Serve with crispy baked tofu, chopped toasted peanuts, chopped coriander leaves, chopped green onions, sesame seeds and sesame oil and Sriracha hot sauce if desired :)
Lady with Plants