Ginger Tofu Noodle Bowl

This recipe is nothing special in terms of sauce (your basic ginger-garlic-soy), but it did introduce me to an awesome way of cooking tofu that I've never been able to do before because I didn't own a really nonstick pan. Browning without oil is results in a tofu that is not only super healthy, but also super chewy and delicious. This recipe then adds a sweet, sticky sauce, but just the browned tofu would be great in all kinds of noodle dishes and salads (especially for those who are wary of raw tofu).



Ginger Tofu Noodle Bowl
Makes ~3 servings

1 block tofu, sliced however you like and DRAINED THOROUGHLY

1/2 cup soy sauce
~3 tbs brown sugar
2-3 tbs rice wine vinegar
1 clove garlic
a hefty chunk of ginger

3 servings thin rice noodles (read the package)
1-2 tsp sesame oil
1 tbs soy sauce

3 small carrots, cut into matchsticks
1 small cucumber, cut into matchsticks
cilantro

Heat up a wide nonstick pan on medium-high. Place the drained tofu slices on it and brown on both sides (it will take a while, so you can do other stuff while you wait, just check periodically).

Meanwhile, whizz together the soy sauce, sugar, vinegar, garlic, and ginger in a food processor, or if you don't have one, mince up the garlic and ginger and stir them together with the other ingredients. Adjust to taste, then put it in a pot over medium-high and simmer until the sugar is dissolved and it is slightly reduced.

Make the noodles according to the package - some soak in hot water, some need to be boiled. When they're done, toss them with the sesame oil and soy sauce. You can also lightly steam the carrots if you want them to be less crunchy.

When the tofu is browned, add a little bit of the sauce to the pan and flip the tofu around in it to coat both sides. You want enough sauce to thoroughly coat the tofu, but it shouldn't be filling up the pan (I added a bit too much and my tofu was very sour-sweet). Turn the heat down to medium and let the sauce bubble and disapear, flipping the tofu when the sauce has carmelized on one side (you want it brown, not black). Serve the tofu alongside the noodles, carrots, and cucumbers, with cilantro on top (forgot it in the picture, oops) and extra sauce for dipping on the side (or just be lazy and pour it over everything). Enjoy!