RECIPE: SPICY HOISIN NOODLES WITH CRISPY TOFU

Some things to note:

Because there’s some preparation involved before you actually begin cooking, set aside some time for the tofu.

The amounts listed below are estimates. I rarely measure everything and cook mostly to taste.

Read through the entire recipe before getting started. You may want to do things in a different order, or separately. Whatever works for you!

INGREDIENTS 

Recipe serves 2

For Tofu

½ block of tofu (drained), cut into 1-2” cubes

1T hoisin sauce

1T soy sauce

1t sriracha sauce (or more; depending on your spice level)

1t sesame oil

1 large clove of garlic, minced

2T cornstarch

For Noodles

1 package of lo mein noodles

3T hoisin sauce

2T soy sauce

1T sriracha

2 scallions, thinly sliced

1 large glove of garlic, minced

 

First…

• After draining the tofu as much as possible (this is a tedious step), cut your block into bite-sized 2” cubes
• In a bowl, combine the sauces, minced garlic and sesame oil
• Add your cubed tofu to the bowl and toss to coat thoroughly, then leave to marinate for at least 15 minutes
• After marinating, add the cornstarch to the bowl and toss the cubes to coat them as much as possible

Once your tofu has marinated, we can get to cooking. But first, set your oven to 350F. (This will only be to keep the tofu warm)

Then…

• Get a pot of water boiling and add the lo mein noodles to cook (about 5 minutes)
• While the noodles are cooking, heat 2T olive oil in a saute pan
• Add your cubed tofu to the pan and toss to make sure each side browns. It will take about 3-5 minutes total.
• Place tofu cubes on a paper towel to drain for a few seconds, and then onto a baking sheet
• Place in the oven to keep warm while you finish the other parts of the dish

Lastly…

• Once the noodles are cooked, reserve about ½ cup of the cooking liquid, then drain and rinse them under cold water. Set aside.
• In the same pan that you fried your tofu, add the minced garlic, and about half of your sliced scallions (reserve the other half for serving)
• Saute until the garlic starts to brown and crisp up
• Once nicely fried, remove and set aside in a small bowl lined with paper towel, leaving as much oil in the pan as possible (you want the garlic and scallions to stay crispy)
• To that pan, add your sauces and stir to heat through
• Add noodles to the pan with the sauces and toss to incorporate
• Then add the reserved cooking water and toss some more to create a silky sauce that coats the noodles.

And we’re ready to eat! Place noodles on a plate, top with crispy tofu cubes, some of the crispy garlic/scallion mix, and some reserved sliced scallions. Feel free to add more sriracha if you like things extra spicy.

This meal is not only healthy, but SO delicious! For it being a vegan dish, it was full of flavor and textures.

(There are arguments on both side of the fence as to whether soy sauce is vegan or not. To be completely in the clear, you can easily sub the soy sauce for tamari or coconut aminos, which are definitely vegan)

I’ll definitely be making this one again!