Sweet & Spicy Tofu with Somen Noodles

This recipe is the ideal food for me, I love anything remotely related to Asian food. The tofu is nicely cooked and chewy with a sweet and spicy sauce covering everything. You can alter the heat level for the amount of spice that you desire, but I personally like really spicy food. This is also a forgiving recipe because you can use whatever veggies that want. You could use broccoli and bamboo shoots, peas and red bell peppers, or cabbage and carrots like I did. The only ingredients that could be hard to find are the fresh ginger and somen noodles. Dried/powdered ginger would still give you a good result, but it wouldn’t taste exactly the same. But it would be good nonetheless. As for the noodles, you can use any kind of noodles. Spaghetti noodles would even work. I wanted soba noodles because they are thicker, but my store didn’t have them. Overall, you can alter this recipe easily and double the sauce ingredients to adjust for additional veggies or more noodles.

 

*Costs listed are my personal costs, they will differ upon availability, location, brands, and sales.

Sweet & Spicy Tofu with Somen Noodles

Servings: 4

Ingredients

  • 3 cups cabbage, thinly sliced $0.40
  • 1 large carrot, peeled and sliced into ribbons $0.33
  • 2 bundles Thin Somen Noodles (or noodles of your choice) $1.72
  • 2 tbsp soy sauce $0.23
  • 1 tbsp light brown sugar $0.06
  • ½ tsp ground black pepper $0.10
  • 1 tsp cornstarch $0.02
  • 14 oz extra firm tofu $1.79
  • 2 green onions, sliced $0.25
  • ½” piece ginger, peeled and diced $0.25
  • 3 cloves garlic, minced $0.15
  • 1 tsp or tbsp Huy Fong Sambal Oelek Chili Paste, to taste $0.12
  • Optional oil, if needed

Total Cost: $5.39

Cost per serving: $1.35

 

Instructions

  1. Drain tofu and wrap in paper towels to dry the tofu, pressing lightly. Cut into 1/2″ cubes.
  2. In a small bowl, mix soy sauce, brown sugar, pepper, cornstarch, and 1/3 cup of water. Set aside.
  3. Sauté the tofu in a non-stick skillet over medium or medium-high heat until golden brown, stirring occasionally. If necessary, add a bit of oil to prevent sticking. If you have a good non-stick pan, the oil won’t be necessary.
  4. Cook the noodles of your choice according to the package instructions.
  5. Prepare the cabbage, carrot, garlic, ginger, and onions.
  6. When the tofu is done, add in the cabbage and carrot. Cook for about 5 minutes then remove from pan.
  7. Add the garlic, ginger, onions, and chili paste to the pan. Cook for 3 minutes.
  8. Add the tofu and veggies back to the pan.
  9. Pour the sauce in the pan and allow everything to simmer for a minute or two until the sauce thickens.
  10. Mix the noodles in and serve with desired toppings, such as peanuts, sesame seeds, or green onions.

If you end up making this recipe, don’t forget to tag me on Instagram @emilymeansy



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