Garlic Chili Noodles
Directions
- 1Pat dry the extra firm tofu with a paper towel. Then, mash into a crumble with a fork
- 2Finely chop the garlic, ginger, and green onions
- 3Heat up a non-stick pan to medium heat. Add 1 tbsp of avocado oil followed by the crumbled tofu. Sauté for 3-4 min
- 4Add 2 tsp dark soy sauce and sauté for another couple of minutes. Set the tofu aside
- 5Bring a pot of water to boil for the noodles
- 6Place the non-stick pan back on medium low heat. Add 2 tbsp avocado oil followed by the garlic and ginger. Cook for about 2 min
- 7When the water comes to a boil, cook the noodles for 1 min less to package instructions (in this case, 3min). Stir occasionally to keep them from sticking
- 8Add the gochugaru to the garlic and ginger. Cook for about 1min. Then, add the oyster sauce
- 9Strain out the noodles and add to the pan. Add 1 tsp dark soy sauce and the crumbled tofu. Turn the heat up to medium and sauté for 2-3 min. Add the green onions and sauté for another minute
Ingredients
- 100 g extra firm tofu
- 4 pieces garlic
- 1 small piece ginger
- 3 sticks green onion
- 3 tbsp avocado oil
- 3 tsp dark soy sauce
- 150 g knife pare noodles
- 1 tbsp gochugaru
- 1 tbsp plant based oyster sauce
Equipment
non-stick panforkknifewooden spatulapot
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