Spicy Noodles with Tofu Recipe
-
Category
Pickling
-
Cusine
American
What do you need?
How to make?
Ingredients
For the Quick Pickled Carrots
2 carrots, peeled, ends trimmed
1 tablespoon sugar
1 teaspoon salt
For the Noodles
1 pound firm tofu, cut into ½-inch cubes
10 ounces dried Chinese flat noodles
3 tablespoons sesame paste
3 tablespoons chili oil
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 teaspoons sesame oil
3 scallions, green parts only, thinly sliced
¼ cup roasted peanuts
Directions
Slice carrots in half lengthwise, and then thinly slice crosswise. Place in medium-sized bowl with salt and sugar. Toss well with fingers, and set aside for at least 10 minutes, stirring occasionally. When ready, drain away any liquid that has collected.
Fill medium-sized saucepan halfway up with water. Bring to simmer, add tofu. Cook until tofu is hot, about 5 minutes. Turn off the heat and drain tofu. Bring large pot of water to boil. Add dried Chinese flat noodles and cook according to directions on packaging, usually about four minutes. Drain noodles when done. Meanwhile, combine sesame paste , chili oil, light soy sauce, dark soy sauce, and sesame oil in large bowl. Whisk until smooth. Transfer noodles to large bowl with sauce. Toss well. Add carrots, tofu, peanuts, and scallions. Serve immediately.