Spicy Pan-Fried Noodles with Tofu

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This was super good. I give it an 8.3. The only problem is that it was SO spicy. But, that can easily be adjusted. John made this, and it came from our Fine Cooking magazine. I have put our changes in bold.

Spicy Pan-Fried Noodles with Tofu

by Matthew Card from Fine Cooking
Issue 130

  • 1/4 cup soy sauce
  • 3 Tbs. packed dark brown sugar
  • 2 Tbs. fresh lime juice, plus lime wedges for serving
  • 1-1/2 Tbs. Sriracha; more for serving    (John only used 1 Tbs. and it was so hot that it was burning our mouths. I would definitely start with 1 tsp. and then you can add more as needed)
  • 2 large cloves garlic, minced
  • 3 Tbs. vegetable or peanut oil
  • 12 to 14 oz. extra-firm or pressed tofu, patted dry and cut into 3/4-inch cubes
  • Kosher salt and freshly ground white pepper
  • 2 medium carrots, halved lengthwise and thinly sliced on the diagonal
  • 1 lb. cooked Asian-style noodles, such as udon or yakisoba (we used the dry Chinese noodles we buy at Wal-Mart and then John cooked them himself)
  • 6 medium scallions, cut into 1-inch lengths, white and dark green parts separated
  • 2 cups thinly sliced green cabbage

Whisk the soy sauce, sugar, lime juice, Sriracha, garlic, and 2 Tbs. water in a small bowl; set aside.

Heat 1 Tbs. of the oil in a 14-inch wok or 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the tofu, season generously with salt and pepper, and cook, stirring occasionally, until browned on all sides, 3 to 5 minutes. Transfer to a large bowl. Add another 1 Tbs. oil to the pan, and then add the carrots. Season with salt and pepper and cook, stirring occasionally, until crisp-tender and well browned in spots, 3 to 5 minutes. Transfer to the bowl with the tofu.

Add the remaining 1 Tbs. oil, the cooked noodles, and the scallion whites to the skillet. Cook, stirring occasionally, until the noodles are browned in spots and the scallions are tender, 2 to 3 minutes. Stir the sauce and then carefully pour it over the noodles; the mixture will steam. Toss well to coat and cook, stirring, until the sauce is reduced to a sticky glaze, about 2 minutes.

Return the tofu and carrots to the wok. Add the cabbage and the scallion greens and toss well. Serve with lime wedges and additional Sriracha if desired.

Comments

  1. thejohnmfamilyNovember 2, 2015 at 6:50 PM

    It is better with some fresh garlic, oyster and soy added both to the tofu and the vegetables. I used about 3 times the amount of garlic and cut the sugar down by 1 Tbs. Put the noodles in boiling water for about 30-45 seconds and then rinse in cold water and let them drain (do not leave in water). Fry the noodles in some oil but don't overcook. We also added zucchini.

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