Sticky Tofu With Noodles Recipes

STICKY TOFU WITH NOODLES

Sticky tofu with noodles image

A simple vegan bowl of noodles and sticky, sesame-coated tofu makes an ideal supper for two. Top with spring onions and cucumber for a stunning stir-fry

Provided by Esther Clark

Time 50m

Number Of Ingredients 10

Ingredients

½ large cucumber
100ml rice wine vinegar
2 tbsp golden caster sugar
100ml vegetable oil
200g pack firm tofu , cut into 3cm cubes
2 tbsp maple syrup
4 tbsp brown or white miso paste
30g white sesame seeds
250g dried soba noodles (we used buckwheat)
2 spring onions , shredded, to serve

Steps:

Using a peeler, cut thin ribbons off the cucumber, leaving the seeds behind. Put the ribbons in a bowl and set aside. Gently heat the vinegar, sugar, 1/4 tsp salt and 100ml water in a saucepan over a medium heat for 3-5 mins until the sugar dissolves, then pour over the cucumbers and leave to pickle in the fridge while you prepare the tofu.
Heat all but 1 tbsp of the oil in a large, non-stick frying pan over a medium heat until bubbles begin to rise to the surface. Add the tofu and fry for 7-10 mins, turning halfway, until the tofu is evenly golden brown. Remove from the pan and set aside on kitchen paper. In a small bowl, whisk together the honey and miso. Spread the sesame seeds out on a plate. Brush the fried tofu with the sticky honey sauce and set aside any leftovers. Coat the tofu evenly in the seeds, sprinkle with a little salt and leave in a warm place.
Cook the noodles following pack instructions, then drain and rinse in cold water. Return the frying pan to the heat, toss the noodles with the rest of the oil, the remaining sauce and 1 tbsp of the cucumber pickling liquid. Cook for 3 mins until warmed through. Divide the noodles between bowls and top with the tofu, bundles of cucumber and the spring onion.

Nutrition Facts : Calories 972 calories, Fat 35 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 113 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 50 grams protein, Sodium 5.3 milligram of sodium

MUSHROOM, TOFU, AND NOODLE STIR-FRY

Mushroom, Tofu, and Noodle Stir-Fry image

A vegetarian stir-fry that's easy to make. This comes together really quickly so have all of your ingredients prepped and ready to go. Don't be fooled by the amount of time this takes, most of it is hands off.

Provided by Bren

Categories World Cuisine Recipes Asian

Time 1h

Yield 2

Number Of Ingredients 12

Ingredients

¾ cup water
6 tablespoons liquid soy seasoning (such as Bragg®)
1 tablespoon arrowroot powder
1 (1 inch) piece minced fresh ginger root
1 large clove garlic, crushed
½ (12 ounce) package firm tofu
5 ounces medium-width rice stick noodles
2 tablespoons avocado oil, or as needed
2 cups chopped portabello mushrooms
1 (8 ounce) package cremini mushrooms, sliced
1 red bell pepper, thinly sliced
½ white onion, thinly sliced

Steps:

Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.
Line a plate with paper towels, set tofu on top, and add another layer of paper towels. Place a cutting board on top of the tofu and set a heavy pot on the board. Let sit for 30 minutes, replacing the paper towels as needed, to press as much liquid as possible from the tofu.
Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.
Heat oil in a wok over high heat. Add tofu and stir-fry until all sides are golden, about 5 minutes. Add all mushrooms and cook for 2 minutes. Mix in bell pepper and onion, and stir-fry for 2 minutes. Pour glaze on top and cook until sauce has thickened, about 2 minutes.
Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.

Nutrition Facts : Calories 560.5 calories, Carbohydrate 82.9 g, Fat 18.8 g, Fiber 7.3 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 2169.3 mg, Sugar 6.6 g

CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU

Crispy Sheet-Pan Noodles With Glazed Tofu image

Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories dinner, noodles, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 blocks instant ramen noodles (about 9 ounces), flavor packets discarded
2 tablespoons sesame oil
2 tablespoon neutral oil, such as grapeseed or vegetable
2 tablespoons soy sauce
Kosher salt
1 14-ounce package extra-firm tofu, patted dry and cut into 1/4-inch thick slices
3 baby bok choy, trimmed and sliced vertically into 4 pieces
Handful of cilantro leaves
2 tablespoons hoisin
1 tablespoon sesame oil
1 tablespoon maple syrup
1 garlic clove, grated
1 teaspoon sesame seeds

Steps:

Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.

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