Spicy Noodles with Tofu
Servings: 4 servings
Ingredients
- 8 ounces spaghetti noodles
- 16 ounces extra firm tofu
- 1 tbsp olive oil
- 2 tbsp sesame oil, divided
- 1 cup finely chopped kale
- ¼ cup finely chopped roasted seaweed
- ½ cup kimchi (I recommend Blue Bus Kraut-Chi)
- 1 garlic clove, minced
- 2 tbsp grated ginger
- 1 cup reserved pasta water, plus more if needed
- 3 tbsp doenjang paste
- 3 tbsp peanut butter
- 1½ tbsp balsamic vinegar
- 3 tbsp brown sugar
- ¼ cup soy sauce
- 3-5 tbsp hot chili oil
Instructions
- Cook pasta in a large pot of salted boiling water until al dente. Drain the pasta, reserving two cups of pasta water. Toss the cooked noodles in one tablespoon of sesame oil. Set aside.
- In a large frying pan, heat up one tablespoon of olive oil. Drain, then crumble a 16 ounce block of extra-firm tofu into the pan and sauté over high heat for about 10 minutes or until dry. Scrape tofu into a bowl and set aside.
- Using the same pan, heat up one tablespoon of sesame oil and sauté the kale until soft, about thee minutes. Next add the seaweed, kimchi, garlic and ginger. Cook for one minute and until very fragrant.
- Next, add one cup of pasta water, the doenjang paste, peanut butter, balsamic vinegar, brown sugar, soy sauce and hot chili oil. Cook, stirring until the sauce is thick and bubbly.
- Add the pasta and tofu to the sauce and toss to coat. Add extra pasta water to the pan, as needed to loosen the sauce if it is too thick. Garnish the noodles with fresh, chopped scallions and enjoy! This recipe serves four.