September 24, 2014

Crispy Tofu with Soba Noodles

Ooohmygod, you guys. My tofu game is forever changed.

Don’t like tofu? Well, friend, this recipe will change your mind.

The key isn’t in the sauce (although, the sauce is SO good), but it’s a new technique that includes corn starch. Who would have thought?

Print Recipe Here

Ingredients

1 package extra firm tofu

corn starch

soba noodles

green onion

2 tbsp peanut butter

2.5 tbsp water

2.5 tbsp soy sauce

1/2 cup hoisin sauce

1 tsp sesame oil

1 tsp sriracha (more if you like it spicy)

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Cut the tofu into pieces. I like to cut the block into 1/2 inch slices, and then cut each slice into 4 pieces.

Next step, coat them in corn starch. The tofu is usually moist enough for the corn starch to stick.

Add to a hot pan with oil.

Flip when the first side gets brown.

Cook about half a package of soba noodles. Whisk together 2 tbsp peanut butter, 2.5 tbsp water, 2.5 tbsp soy sauce, 1/2 cup hoisin sauce, 1 tsp sesame oil and 1 tsp sriracha. Add more sriracha if you like it spicy, or more water if it looks too thick. Chop green onion and add to the cooked soba.

When the second side of the tofu has crisped, lower the heat and add about 1/2 of the sauce to the pan.

Add the rest of the sauce to the soba noodles. Cook the tofu until the sauce reduces and caramelizes around the tofu, flipping them to get that crispy goodness on all sides.

You end up with a crispy, sauce-y, delicious crust around the tofu that completely transforms it from that weird vegan stuff to that amazing meal that you can’t wait to make again.