Tofu Drunken Noodles Recipes

TOFU DRUNKEN NOODLES

Steps:

• Make the sauce: In a small bowl whisk all the sauce ingredients together.
• Cook the tofu: To a large skillet or wok add the olive oil and sesame oil and heat over medium-high heat. Add the tofu and cook until browned on all sides, should take about 3 to 5 minutes. You might need to do this in batches.
• Cook veggies: Add the onion to the skillet and cook until the onion begins to soften a bit, another 2 to 3 minutes. Next, bell pepper and mushroom and continue sautéing the pepper starts to soften and mushrooms begin to brown a bit, stirring occasionally. Finally, add the broccoli, baby corn and snap peas. Toss everything together and cook for another 5 minutes.
• Finish and Serve: Add the cooked udon noodles to the skillet and pour in the sauce. Toss and cook for 2 to 3 minutes then remove from heat. Sprinkle with green onions and serve.

VEGAN THAI DRUNKEN NOODLES (PAD KEE MAO)

Steps:

• Simply mix everything together in a bowl until the sugar has dissolved and then set it aside. Feel free to adjust the measurements depending on your desired taste.
• If using tofu, press the tofu for 8 to 10 minutes to drain out excess water. I like to do this by wrapping the tofu in a towel and placing a heavy board or surface on top.
• Afterwards, slice into 1"x2" (2.5 by 5 cm) strips or other shape of choice.
• Place the dry rice noodles in a heatproof bowl. Pour in boiling hot water until the noodles are completely submerged.
• Leave the noodles to soak in the water for 8 to 10 minutes or until they're not longer translucent and still very chewy. The noodles will turn chewy, white, and pliable. Drain from the water and set aside. I usually like to soak them in the water right before I start cooking so I can directly transfer the freshly soaked noodles in the pan.
• If using fresh rice noodles, simply carefully separate these. You may need to run them through some water to separate them easier. If purchasing fresh rice noodles, check with the package instructions for any preparation methods, if any.
• Heat a large pan or wok over high heat. Once hot, add in 2 tbsp oil. Sauté the onion, green onions, and garlic for 2 minutes or until tender and translucent.
• Add in the bell pepper and cook for 2 to 3 minutes until tender.
• Move the veggies to the side of the pan. Add in the remaining 1 tbsp oil.
• Over high heat, add in the strips of tofu.
• Pour in the vegan fish sauce and white pepper, to season the tofu. Flip over the tofu once golden brown to cook the remaining side.
• When the tofu is golden brown, mix it in with the bell peppers and onions.
• Move that aside and then quickly add in the chopped chili and fresh basil. Lower the heat to medium high and then mix everything together. Cook for 2 minutes or until the basil is slightly wilted.
• Add in the rice noodles noodles to the pan. Then over medium heat, pour in the sauce mixture.
• Mix well to completely coat the noodles.
• Leave the noodles to simmer over medium high heat or until the sauce starts to boil. Mix every 30 seconds or so to prevent the noodles from sticking to the bottom of the pan. The chewy noodles will continue to cook and absorb the flavours from the sauce!
• Turn off the heat and feel free to mix in more fresh basil leaves and chopped chili if you'd like!
• Serve hot and enjoy!

DRUNKEN NOODLES

Steps:

• Cook noodles according to package instructions.
• Mix sauce in a small bowl and set aside.
• Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and season with pepper. Add garlic and ginger and cook for 10 seconds. Add bell pepper, zucchini, tomato and the whites of the chopped green onion and cook for 2 minutes.
• Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.
• Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.