Spicy garlic noodles with crumbled tofu and cucumber salad
Indulge in a tantalizing fusion of flavors with spicy garlic noodles, crumbled tofu, and refreshing cucumber salad. A culinary delight that is sure to tantalize your taste buds.
Ingredients:
- 1 large Persian cucumber, diced
- 2 cloves minced garlic
- 1 handful cilantro leaves
- 1 teaspoon rice wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon grapeseed oil (or other neutral tasting oil)
- 1/2 teaspoon toasted sesame oil
- 1 (16-ounce) box fettuccine noodles (or other thick wheat noodle)
- 1 tablespoon toasted sesame oil
- 400g extra firm tofu, drained and pressed
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon Chinese five-spice powder (optional)
- 2 tablespoons peanut oil
- 110g sliced shiitake mushrooms
- 1 large shallot, finely diced
- 1 inch knob of ginger, finely chopped
- 3 cloves garlic, finely chopped
- 3 tablespoons soy sauce or Bragg's liquid aminos
- 2 tablespoons chili sauce (I used Sriracha)
- 2 tablespoons agave nectar (or honey)
- 1/2 cup broth of choice
- 2 sliced scallions, for garnish
Instructions:
- Season the chopped cucumber with salt and let it sit in a colander lined with a tea towel for 10 minutes. In the meantime, cook the noodles following the instructions on the package. After draining, mix them with the sesame oil. Wrap the towel around the cucumber, gently press to remove excess liquid. Mix the cucumber with the rest of the salad ingredients in a bowl and refrigerate it for later use.
- Break up the tofu in a mixing bowl and mix it with cornstarch and five spice powder. Spread a thin layer of peanut oil on the bottom of a wok or frying pan and heat it over high heat until it's nearly smoking. Cook the tofu, stirring constantly, until it takes on the appearance of cooked, minced meat. Take the tofu out of the pan and keep it to the side; no need to clean the pan.
- Introduce the mushrooms, shallots, ginger, and garlic to the pan, adding more oil if needed. Reduce the heat to medium and cook until the mushrooms turn golden and the shallots caramelize slightly. Put in the soy sauce, chili sauce, and agave nectar. Reintroduce the tofu to the pan. Pour in the broth and cook for an extra minute, stirring well.
- Mix the combination with the noodles and scallions. Garnish with the cucumber salad on top.
Summary:
- Calories: 3024 kcal
- Fat: 87 g
- Protein: 140 g
- Carbs: 437 g
- Potassium: 3285 mg
- Magnesium: 583 mg