+

Fried Tofu "Takeout" Noodles

Ingredients (17)

For the sauce:

  • 1 1/2 tablespoons light brown sugar
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons grated fresh ginger
  • 2 green onions, thinly sliced
  • 3 tablespoons reduced-sodium tamari or soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon canola oil
  • 1 1/2 teaspoons toasted sesame oil

For the noodle salad:

  • 9 ounces fresh Chinese egg noodles, or 8 ounces spaghetti or linguine
  • 1/2 block extra-firm tofu, cut into cubes
  • 1 tablespoon cornstarch
  • Canola oil
  • 1 large carrot, peeled and cut into matchsticks
  • 1 small red bell pepper, stemmed, seeded, and cut into small slices
  • 1 cup sugar snap peas, sliced
  • Sriracha
  • 1/4 cup chopped toasted almonds
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Fried Tofu "Takeout" Noodles

“Takeout” in the name is a clue about just how portable this cold noodle salad with Chinese inspiration really is. Make it and pack it up for picnics, office or school lunches, and potlucks. It comes together in three steps: making a ginger-flavored soy and sesame-oil dressing, boiling and cooling the noodles, and doing a quick stir-fry of the tofu and vegetables, before bringing everything together.

Instructions

  1. 1To make the sauce, in a bowl whisk together all of the ingredients until well combined and the sugar mostly dissolves. Set aside.
  2. 2Bring a large pot of salted water to a boil and boil the noodles until al dente, according to the package directions. Drain.
  3. 3Meanwhile, dry the tofu very well by pressing on it with paper towels. Dust with the cornstarch, turning to coat all sides.
  4. 4In a wok or large frying pan, warm a glug of canola oil until it shimmers. Add the tofu cubes in a single layer and fry until golden brown on all sides. Transfer to a plate.
  5. 5Add the carrot, bell pepper, and sugar snap peas to the pan and sauté, stirring, until just tender. Add the drained noodles along with the reserved sauce and tofu. Add Sriracha to taste. Stir-fry until warmed through and well combined (I like to use tongs to get the noodles really well coated), about 2 minutes.
  6. 6Divide between bowls, sprinkle with the almonds, and serve.

Photos by Chris Rochelle

Load Comments

Recommended from Chowhound

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...

A Show-Stopping Beef, Stilton & Onion Pie to Warm You Up This Fall
Food News

A Show-Stopping Beef, Stilton & Onion Pie to Warm You Up This Fall

by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...

How to Make Slow Cooker Apple Butter
How To

How to Make Slow Cooker Apple Butter

by Dan Koday | It's peak fall produce season, so it's the perfect time to make an easy Crock Pot apple butter recipe...