hot boy tofu noodles

I love spicy food, and I love noodles. I also love sauce, and so does Bartek aka @letsmunchh.

these hot boy tofu noodles are for those that want some properly saucy noodles with a good kick to make you feel like you’re having above a medium at a popular Portuguese restaurant chain.

Big thank you to Bartek for doing this, and trusting a vegan with his food. He did enjoy it. And if you enjoy good food, go follow him x

SERVES 2 PEOPLE

7 min prep + 10 min cooking = 17 minutes

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INGREDIENTS:

• 1 block extra firm tofu (280g) I use Tofoo.

• 50g cornflour (cornstarch if you’re American)

• salt and pepper

• 200g ready-to-wok/cooked noodles (we used ribbon ones but you can use any)

• 1 banana shallot

• 2 cloves garlic

• 2cm ginger

• 2 spring onions

• handful of fresh coriander

• sesame seeds

• 1 lime

• 2 tbsp crispy chilli oil

  sauce:

• 1 tbsp gochujang

• 4 tbsp light soy sauce

• 1 tbsp red miso paste

• 1 tbsp tomato paste

• 2 tbsp mirin

• 2 tbsp rice wine vinegar

• 1 tbsp agave

• 2 tbsp sesame oil

METHOD:

1. Mix all the sauce ingredients together in a jug and leave to one side babes.

2. Chop up the tofu into cubes, however big or small you like it. Pop the cornflour in a big tupperware and season with salt and pepper. Throw the tofu cubes in, close the lid and give it a good shake to evenly coat the tofu. You can also pop the cornflour in a bowl and just coat the pieces of tofu like that.

3. Fry the tofu cubes in some light olive oil inside a large frying pan on a medium/high heat until golden brown, golden brown. Make sure all the sides are fried and once that’s done, remove them from the pan and leave to one side. Wipe the pan clean with kitchen roll too.

4. Peel and grate the garlic and ginger up, then chop the shallot into a nice dice, or as nice as you can. Pop those all in that clean frying pan you just wiped with some light olive oil and fry until perfectly softened. Pour the sauce in, shimmy it, reduce it until it’s sticky, then coat the tofu pieces. When they’re looking saucy, take them back out with tongs or two forks if you want, and pop on a plate.

5. Throw the cooked noodles into the remaining sauce and toss with some more sesame oil. Make sure those noodles are smothered, like properly coated, in sauce. Also, reduce the heat to low and chop up those spring onions and coriander into nice little slices and bits.

6. We’ll add the tofu cubes on top and finish with crispy chilli oil, sesame seeds, a squeeze of fresh lime, and finally, the coriander and spring onions.

7. Eat it whilst it’s hot.