Sweet and Spicy Tofu Noodles
 
 
Sweet and spicy tofu noodles filled with fresh, crisp vegetables and shallow fried tofu. An easy weeknight meal!
Yield: 4 servings
Ingredients
  • 1.5 lb extra firm tofu, drained
  • 2 tbsp canola oil
  • 2 tbsp sesame oil
  • 10 oz fresh ramen noodles
  • 4 garlic cloves, minced
  • 1 (1-inch) piece of ginger, thinly sliced
  • 1 small bunch of scallions, whites and greens separated, cut into matchsticks
  • ⅓ cup tamari or soy sauce
  • 3 tbsp dark brown sugar
  • 1 tsp black pepper (or to taste)
  • pinch of red pepper flakes
  • 1 large English cucumber, seeded, quartered and thinly sliced
  • 4 radishes, thinly sliced
Instructions
  1. Cut the tofu into 1-inch cubes. Heat a large cast iron or nonstick skillet over medium-high heat. Add the canola oil and 1 tbsp of the sesame oil to the pan. Once hot and shimmering, add the tofu in a single layer and fry on all sides, turning as needed, until golden. Remove to a paper towel-lined plate and repeat with remaining tofu. Set aside.
  2. Cook the ramen according to package directions. Drain and rinse in cold water to prevent the noodles from sticking. Set aside.
  3. Add the remaining tbsp of sesame oil, garlic, ginger, and scallion whites to the pan that you cooked the tofu in. Decrease the heat to medium and cook until fragrant, about 1 minute.
  4. Add the noodles to the pan along with the soy sauce, brown sugar, black pepper, and red pepper flakes. Toss until the noodles are completely coated in the sauce. Toss in the tofu, cucumber, radish, and scallion greens. Serve warm or at room temperature.
Notes
Recipe from The New York Times
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/07/sweet-spicy-tofu-noodles.html