Takeout Alternative: Spicy Noodles with Szechuan Tofu
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Recipe type: Cooking for a Crowd, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 14-ounce block of tofu, drained and patted dry
  • 2 tablespoons corn stach
  • 2 teaspoons canola oil
  • 3 garlic cloves, minced
  • 1 (10 ounce) package of broccoli slaw
  • 1 bunch of scallions, thinly sliced
  • ½ teaspoon red pepper flakes
  • 1 red bell pepper, thinly sliced
  • 4 ounces whole wheat spaghetti, broken in third and cooked according to package
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon Mirin (OR rice wine vinegar OR white wine vinegar)
  • 2 teaspoons sugar
  • 2 tablespoons peanuts, toasted
Instructions
  1. Combine tofu and corn starch in a large zip-close plastic bag. Squeeze out air and seal bag. Shake until tofu is coated evenly.
  2. Heat a wok or a large, deep, non-stick skillet over high heat until a drop of water sizzles in pan. Add 1 teaspoon of oil and swirl to coat wok. Add tofu and stir-fry until cooked through, about three minutes. Add garlic and stir-fry until crisp-tender, about 4 minutes. Add scallions and pepper flakes; stir-fry 2 minutes.
  3. Return tofu to wok along with spaghetti, stir-fry until heated through, about two minutes. Add soy sauce, vinegar and sugar; stir-fry until mixed well, about 1 minute. Serve sprinkled with pine nuts.
Recipe by In Good Taste at https://ingoodtaste.kitchen/takeout-alternative-spicy-noodles-with-szechuan-tofu/