Rec | CRISPY SOY GLAZED TOFU W VEGGIE NOODLES

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Rec'd on 😋 7/15: WHAT RECIPE HAS BEEN IN CONSTANT ROTATION?

Always a good comfort meal! The tofu is crunchy on the outside and soft on the inside once I’ve pan fried it. I like to use tofu that’s been frozen to perfectly remove moisture + the flavor seeps through much better.
For the noodles, I use Trader Joe’s squiggly knife cut noodles but add to the sesame based sauce with peanut butter, etc.

@zarathewise

3d ago

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@antoniajordan

need this recipe! plz

3d ago

@zarathewise

@ANTONIAJORDAN this is what I use for the tofu! https://christieathome.com/blog/crispy-soy-garlic-tofu/ key is to realllyyy coat the tofu (frozen tofu is best) well in cornstarch or arrowroot powder + make sure to simmer and thicken the sauce. For the noodles, I still use the Trader Joe’s sauce packet for the sesame kick + I make a light sauce with some soy and teriyaki sauce, peanut butter, chili flakes (if you like spice!), 1tbsp of minced garlic, warm water to whisk the sauce well and make it creamy. For veggies I do mushrooms, edamame or peas, thinly sliced carrots, yellow bell pepper, spinach. I’m OBSESSED with this yakisoba noodles recipe lately too if you’re looking for something different https://www.keyingredient.com/recipes/557835583/yakisoba-noodles-from-ohana-in-polynesian-resort-disney/

1d ago

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