Chili Garlic Noodles with Tofu
Who doesn't love the chili + garlic combo? Flavorful tofu, a chili garlic sauce and spaghetti noodles create this filling and satisfying meal.
Ingredients
- 16 oz (453 g) spaghetti noodles gluten-free if desired
Tofu
- 3 cloves garlic, minced (or 1 tbsp [9 g] jarred minced)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) unseasoned rice vinegar
- 1 tbsp (15 ml) agave
- 1/4 tsp ground ginger
- 1 (14-16 oz [397-453 g]) block firm or extra firm tofu pressed
- 1 tbsp (15 ml) untoasted sesame oil
Noodle sauce
- 1 tbsp (15 ml) untoasted sesame oil
- 1 tbsp (15 ml) chili oil with flakes
- 6 cloves garlic, minced (or 2 tbsp [18 g] jarred minced)
- 1 tsp red pepper flakes
- 1/4 cup (70 g) peanut butter
- 1/3 cup (80 ml) soy sauce sub tamari for gluten-free
- 2 tbsp (30 ml) agave
- 1/4 cup (60 ml) vegetable broth
- 1 tbsp (15 ml) unseasoned rice vinegar
For topping
- Roasted and salted peanuts, chopped
- Green onions, chopped
Instructions
- Cook the noodles according to package instructions. Strain, rinse, and set aside (coat in a bit of oil to keep from sticking if desired).
Make the tofu
- In a medium-sized bowl, stir together the minced garlic, soy sauce, rice vinegar, agave and ginger. Crumble in the tofu and and lightly stir to coat in the sauce.
- Heat the sesame oil over medium-high heat.
- Add the tofu and cook, stirring often, for about 10 minutes, until lightly browned. Set aside.
Make the noodle sauce
- Heat the sesame oil and chili oil in a large skillet over medium heat.
- Add the garlic and crushed red pepper flakes and stir. Cook for 30 seconds to a minute or until fragrant.
- Add the rest of the ingredients and stir. Bring to a boil then back to a simmer, stirring often.
- Stir in the cooked spaghetti noodles.
- Top with the tofu, peanuts, and green onion and serve.