Tofu & Spring Onion Noodles
The quantities are a bit vague I’m afraid - I didn’t realised how good it was until I started eating it, so I didn’t note down how much of everything I used. The exact amounts aren’t that important anyway - you can experiment with whatever ingredients you have to hand; the essense of this recipe is that noodles + crispy tofu + spring onion + hoi sin sauce = awesome.
Serves 2
Ingredients:
Enough noodles for 2 people
1/2 a 350g block of tofu
2 spring onions (I think you American-types call them green onions) cut into long, thin pieces.
Hoi Sin sauce
Sweet chilli sauce
Light soy sauce
Vegetable oil
Toasted sesame oil (optional)
Preparation:
(If you don’t have an extra 30 minutes to spare, skip steps 1 and 2. The rest of the recipe is pretty quick.)
1. Wrap the tofu up ina clean tea towel, and put something reasonably heavy on top, e.g. a few plates. Squeezing the water out of the tofu makes it extra crispy when you fry it.
2. Right after you’ve done that, cook the noodles according to the packet and drain. Rinse with cold water until they aren’t warm any more. Toss with a bit of soy sauce and sesame oil if you have any, and set them aside. Wait half an hour or so.
3. Unwrap the tofu (the tea towel should be pretty wet from soaking up all the water) and cut into 1cm x 1cm x 2cm oblongs (or whatever shape is convinient). Heat some vegetable oil in a wok over a medium heat, and add the tofu (careful, it will spatter). Cook for 8-10 minutes, making sure each side of the pieces of tofu gets cooked. When the tofu is nice and crispy, remove from the wok and drain on some kitchen paper.
4. Add the noodles to the wok and heat while stirring for a minute or so. Add a few dollops of Hoi Sin sauce (enough to coat all the noodles), a about half that amount of sweet chilli sauce, and a few dashes of soy sauce, and stir it all together.
5. Add the tofu to the noodles and mix together.
6. Add the spring onions and stir. Cook for a further couple of minutes until everything is heated through, but not so long that the spring onions get too cooked.
7. Serve!
edit: haha, I was looking up the tofu I used to figure out how much I had used, and I found this recipe. I swear I made this one up on my own! They read my mind! From the past!