Sticky Tofu With Noodles Recipes

STICKY TOFU WITH NOODLES

Steps:

• Using a peeler, cut thin ribbons off the cucumber, leaving the seeds behind. Put the ribbons in a bowl and set aside. Gently heat the vinegar, sugar, 1/4 tsp salt and 100ml water in a saucepan over a medium heat for 3-5 mins until the sugar dissolves, then pour over the cucumbers and leave to pickle in the fridge while you prepare the tofu.
• Heat all but 1 tbsp of the oil in a large, non-stick frying pan over a medium heat until bubbles begin to rise to the surface. Add the tofu and fry for 7-10 mins, turning halfway, until the tofu is evenly golden brown. Remove from the pan and set aside on kitchen paper. In a small bowl, whisk together the honey and miso. Spread the sesame seeds out on a plate. Brush the fried tofu with the sticky honey sauce and set aside any leftovers. Coat the tofu evenly in the seeds, sprinkle with a little salt and leave in a warm place.
• Cook the noodles following pack instructions, then drain and rinse in cold water. Return the frying pan to the heat, toss the noodles with the rest of the oil, the remaining sauce and 1 tbsp of the cucumber pickling liquid. Cook for 3 mins until warmed through. Divide the noodles between bowls and top with the tofu, bundles of cucumber and the spring onion.

SWEET AND SPICY TOFU WITH SOBA NOODLES

Steps:

• Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
• Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
• Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
• Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
• Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
• Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.

STICKY TERIYAKI TOFU

Steps:

• You can watch the video in the post for visual instructions.Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
• Press tofu for at least 15 minutes (read the blog post above to find out how to press it without a tofu press), then cut into 1-inch (2 1/2 cm) pieces.
• Put the cornstarch, onion powder, garlic powder, black pepper, and salt to a bowl and stir. Add the tofu and carefully stir to coat the tofu from all sides.
• Transfer the tofu to the lined baking sheet. Spray with cooking spray, then bake in the oven for about 25-30 minutes, flipping halfway through. Meanwhile, cook rice or rice noodles and fry veggies of choice, if using.
• To make the sauce, add the maple syrup into a saucepan, stir in the ginger and garlic. Also add soy sauce, water, and lemon juice. Stir to combine and bring to a simmer.
• Mix cornstarch with 2 tbsp water and add it to the saucepan. Let simmer for a few minutes until thickened.
• Add the baked tofu and stir to cover the tofu with the sauce from all sides.
• Serve with cooked rice noodles or rice. Top with fried veggies, sesame seeds, and chives. Enjoy!

STICKY TOFU (20-MINUTE EASY RECIPE)

Steps:

• Combine all of the sauce ingredients together in a small bowl. Set aside.
• Pat dry the block of tofu using a hand towel or paper towels. Then, cut the tofu as desired. I like to shape the pieces in triangle for this recipe, but cubes would work great too. To make the triangles, slice the block of tofu in 4 equal rectangular, then slice them in diagonal to get large triangles.
• In a shallow medium size bowl, combine the flour and corn starch. Then, cover the pieces of tofu by tossing/pressing them in the flour mixture (the moist nature of the tofu should help the breading stick to it). Transfer to a plate and keep going until you covered all the tofu.
• Warm up a non-stick pan over medium-high heat. You can also warm up a small amount of sesame oil to help the tofu roast. Roast the tofu on each side until browned, flipping the pieces a few times (for about 15 minutes).
• Once the tofu is roasted to your liking, then pour the sauce over and use thongs to flip the tofu and makes sure they all are covered with some of the sauce. Cook for a short time or until the sauce is to your desired consistency (it should take about 1-2 minutes or so).
• Serve immediately over noodles or rice with a side of veggies.