I was feeling adventurous today so I tried tofu. I have only cooked with tofu once before and that was years ago. I knew nothing about how to cook it then. This dish is so full of flavor and is amazing! I’m happy to say that this meal is easy to prepare and the tofu tastes great with it.
Cook the tofu in batches so that it doesn’t stick together. Set aside while making the sauce. Once the sauce is finished, toss the tofu in it quickly and serve immediately.
Tofu Noodle Bowl with Pepper Sauce
- 350 g Extra Firm Tofu
- 1/2 Cup Corn Starch
- 1 tsp Ground Ginger
- 1/8 tsp Cayenne
- Pinch Pepper
- 2 Tblsp Coconut Oil divided
- 2 Green Onions
- 1 Red Thai Chili
- 2 Cloves Garlic
- 2 Tblsp Grated Ginger
- 3 Tblsp Tamari
- 1/2 - 1/3 Cup Water
- 1 Tblsp Rice Wine Vinegar
- 1/2 Tblsp Sambal
- 1 Tblsp Lime Juice
- 1 Tblsp Cornstarch + 2 Tblsp Cold Water
- 4 Servings Bean Thread Noodles
Wrap the block of tofu in paper towel and put it under a pot for 5 - 10 minutes or until water stops coming out of it.
While you're waiting for the tofu, mix together the cornstarch, ground ginger, cayenne and pepper in a bowl.
Cut up the tofu in 1 inch sections and toss in 1 Tblsp of Tamari and 1 Tblsp of water. Let it marinate for 10 minutes. Coat the tofu in the cornstarch spice blend.
Heat up a wok over medium heat and add 1 Tblsp of coconut oil. Add cut up tofu in batches depending on the size of your wok. Cook for approximately 5 minutes or until the tofu is brown.
After the tofu is done, add 1 Tblsp coconut oil in the wok again. Add the Thai chili peppers, sambal and green onions. Cook 3 - 5 minutes.
Add the garlic and ginger and cook for 1 minute. Pour in the tamari, water, lime juice and rice vinegar.
While that is cooking, cook the bean thread noodles in a saucepan for 1 minute. Drain and rinse.
Slowly whisk in the cornstarch slurry. Once it is thickened, add the tofu back in and serve immediately.