Spicy Garlic Noodles With Crumbled Tofu And Cucumber Salad Recipe

Name: Spicy Garlic Noodles With Crumbled Tofu And Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cucumber salad:; 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; For the noodles:; 1 (16-ounce) box fettuccine noodles (or other thick wheat noodle); 1 tablespoon toasted sesame oil; 14 ounces extra firm tofu, drained and pressed; 1 1/2 tablespoons cornstarch; 1/4 teaspoon Chinese five-spice powder (optional); 2 tablespoons peanut oil; 4 ounces 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

Servings: persons

For the cucumber salad:
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
For the noodles:
1 (16-ounce) box fettuccine noodles (or other thick wheat noodle)
1 tablespoon toasted sesame oil
14 ounces extra firm tofu, drained and pressed
1 1/2 tablespoons cornstarch
1/4 teaspoon Chinese five-spice powder (optional)
2 tablespoons peanut oil
4 ounces 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

1
Salt the diced cucumber and allow it to sit in a tea towel-lined colander for 10 minutes. Meanwhile, boil the noodles according to package directions. Once drained, toss them with the sesame oil. Wrap the towel around the cucumber and gently squeeze out some liquid. Combine cucumber with the remaining salad ingredients in a bowl and set it aside in the refrigerator.
2
Crumble the tofu into a mixing bowl and combine with the cornstarch and five spice powder. Coat the bottom of a wok or frying pan with peanut oil and heat on high until it's almost smoking. Brown the tofu, stirring continuously, until it resembles cooked, ground meat. Remove the tofu from the pan and set aside; don't clean the pan.
3
Add the mushrooms, shallots, ginger, and garlic to the pan, using more oil if necessary. Lower the heat to medium and saute until the mushrooms are golden and the shallots are slightly caramelized. Add the soy sauce, chili sauce, and agave nectar. Return the tofu to the pan. Add the broth to the mixture and cook for an additional minute, stirring to combine.
4
Toss the mixture with the noodles and scallions. Top with cucumber salad.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the cucumber salad:, 1 large Persian cucumber, diced, 2 cloves minced garlic, 1 handful cilantro leaves, and more.

Yes, Spicy Garlic Noodles With Crumbled Tofu And Cucumber Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Garlic Noodles With Crumbled Tofu And Cucumber Salad

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