Saturday, August 17, 2013

Spicy Noodles with Tofu and Veggies

I really loves these noodles which I based off of a "Szechuan Noodles" recipe I found on My recipe is as follows:

canola or peanut oil to cook tofu and vegetables
chopped garlic, ginger and onion (for vegetables)
1 box of fettucine
1 14oz container of firm tofu drained and cubed
1 red bell pepper and 1 small head of broccoli, chopped
Sauce ingredients:
1/2 cup vegetable broth
1/3 cup soy sauce (I used low sodium)
1 tsp. sesame oil
1 TB Sriracha hot sauce
2 TB ketchup
1 TB Sweet Chili Sauce (Mae Ploy brand), optional
1 tsp. sugar
1 TB vinegar
1 tsp. cornstarch
cilantro and sesame seeds for garnish

Boil water and cook pasta. In the meantime while pasta is cooking: Stir fry cubes of tofu in oil over high heat in a NON-STICK pan along with 1-2 TB of soy sauce, garlic powder and black pepper for seasoning. When tofu is browned remove from pan and set aside. In same pan, stir fry the vegetables along with chopped onion, garlic and ginger until tender. Remove from pan and set aside. To make sauce: Stir together in the same pan the vegetable broth, soy sauce, sesame oil, Sriracha, ketchup, sweet chili sauce, sugar, vinegar and cornstarch. Turn on heat and let it simmer while stirring. It will get bubbly and thick. Turn off heat. When pasta is done, drain it and return to the pot. Add the veggies, tofu and sauce and toss together. Stir in chopped cilantro and sesame seeds.