By Thursday night we’re trying to clear out our fridge and use up any remaining produce.
I love stir frys and noodle bowls because you can add what you have on hand! You can’t really go wrong!
I will say I wanted the tofu to be crispy, but I didn’t press the tofu long enough to remove the water. I also could have baked it in the oven then pan fried it.
It turned out just fine, but next time I’d make the extra effort!
Here’s what you’ll need:
8 oz or half a package of udon noodles
1/2 block extra firm organic, non-gmo tofu
1 organic, yellow bell pepper, chopped
1/2 organic, yellow onion, chopped
2 cloves garlic, minced
2 handfuls, organic spinach
gochujang sauce
Tamari soy sauce
Sesame seeds
Avocado or coconut oil (any oil with a high smoke point)
To make:
- Dice tofu into 1” cubes. Set on a plate with a tea towel or paper towel and set a heavy pan on top of the tofu.
- Once pressed, set tofu in a bowl and pour gochujang and tamari soy sauce enough to coat and stir. Cover and refrigerate until ready to cook.
- Fill a sauce pan 3/4 full with water. Bring to a boil. Add udon noodles. Cook for 7-8 minutes. Then drain and place noodles in bowls.
- Heat coconut oil or avocado oil in a large non stick pan on medium heat. Add onions and garlic. Stir and let cook until fragrant.
- Add bell pepper and spinach. Cook until soft.
- Transfer veggies to bowl.
- Using the same pan, add more coconut oil or avocado oil set heat to medium high.
- Add tofu. Rotating cubes as needed to crisp. Add more oil if tofu sticks.
I would suggest pressing the water out of the tofu before marinating. Some people use a tofu press. I used a tea towel and a heavy frying pan set on top of the tofu.
You could also bake the tofu in the oven to remove some of the liquid before marinating.
Alternately, you could bake the tofu after marinating and finish it by pan frying in oil.
I think crispy tofu would make this dish amazing!
Let us know what you think? What’s your favorite way to prepare tofu?
Nicole & Carly
Two Sisters Blog 