1poundof noodles,cooked according to package instructions
1container of firm tofu,drained of excess water
3tablespoonsginger rice vinegar(regular rice vinegar is fine)
3tablespoonsfish sauce(or soy sauce)
1tablespoonchili-garlic sauce
1 ¼cuppasta water,divided
3tablespoonspeanut butter
3tablespoonshoisin sauce
1medium scallion,diced
3tablespoonsgrated fresh ginger
3clovesof garlic,minced
Coconut oil
Salt/pepper to season
Garnish with sesame oil & cilantro or green onions
Instructions
Bring a pot of water to boil too cook noodles accordingly. In the meantime, in a bowl, combine rice vinegar, fish sauce (or soy sauce), chili-garlic sauce, peanut butter, & hoisin sauce. When water boils, add about ¼ cup to thin out. Set aside.
In large pan, heat up coconut oil. Add in shallots and sauté until translucent. Season with salt/pepper. Add in ginger & garlic, cook until fragrant, careful to not burn garlic. At this point, add in the tofu, heating it thru with the sautéed vegs. When sufficiently heated, add in the sauce and bring to a gentle simmer.
When noodles are al-dente, add to the pan, along with a cup of the pasta water. Toss until fully incorporated. Adjust seasoning as needed.
Drizzle sesame oil on finished dish, garnish with cilantro, or green onions.
Notes
This dish can certainly be served with rice or quinoa. I chose noodles for some luck in longevity. You can use lo mein, chow mein, or even spaghetti noodles. One of dw’s friends gifted us a package of wide flat noodles from Hong Kong that I’m not sure what it’s made of, the writing’s in Chinese!