Spicy Tofu Noodles

I am not a big fan of tofu. It isn't the first thing I would order when eating Asian. Then I discover tofu noodles. Thick, slippery strands of tofu that look like fettuccine. And then  just like that I am a fan! It is still tofu, but I can treat it in so many different ways. The strips are thrown into soup, smothered in pasta sauce, I find a plethora of ideas that result in these spicy wobbly noodles.

The tofu I found comes in a small liquid filled plastic bag. This might be a good option for veganites and gluten allergy sufferers. Tofu is rinsed and quickly boiled. Drain them well as you don't want water in the sauce.  Dried red chiles, onions, scallions, lots of fresh ginger and garlic, kecap manis, light and dark soy sauce  and pepper give the sauce a spicy slant. Sesame seeds, mint and Thai basil are the garnish finish.. We dig in!

SPICY TOFU NOODLES

Serves 4

DF, GF, VN, EF

2 8oz packages Tofu Shirataki Fettuccine

1 Red Onion

1 teaspoon minced Garlic

1 teaspoon minced Ginger

3 Scallions

1 tablespoon Canola Oil

3-4 dried Red Chiles

2 teaspoons Kecap Manis

1 teaspoon Dark Soy Sauce 

1 teaspoon Light Soy Sauce (Use Tamari or a GF option)

1/2 cup Chicken Stock

1 teaspoon Sugar

1 teaspoon ground Black Pepper

1 tablespoon Cornflour

Toasted Sesame Seeds

Mint leaves

Thai Basil leaves

Mince red onion.

Slice scallions thinly, white and green parts.

Heat oil in a wok.

When it shimmers add red chiles. 

Wait 10 seconds, then add onions. Saute till translucent.

Add ginger, garlic and scallions. Saute for a minute till garlic is fragrant.

Add kecap manis, soy sauces, chicken stock, sugar and pepper.

Bring the sauce to a simmer.

Stir 1 teaspoon water into the corn flour. Add to the sauce, raise the temperature and thicken the sauce. 

Heat 4 cups of water in a saucepan. 

Rinse the tofu noodles under cold water. 

When water boils, add the noodles and boil for 2 minutes. 

Drain tofu, rinse under cold water.   Lay them on a towel and pat dry. MAKE SURE THE NOODLES ARE DRY or they will leach water into the sauce.

Heat the noodles and sauce for a few minutes.

Top with sesame seeds, mint and Thai basil leaves and serve.

These slippery little strands are exactly like fettuccine. Slurp them, twirl them...eat them any which way.... they are delicious!

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