1 16 oz. package extra firm organic tofu
2 tsp sesame oil and 1 tsp dark soy sauce for cooking tofu
2 to 3 servings of noodles
2 medium carrots cut very thinly
1/3 cup scallions
2 tbsp finely chopped cilantro or parsley
1/4 tsp garlic powder and ground ginger
3 tbsp soy sauce
1 tbsp rice vinegar
1.5 tbsp maple syrup
2 tsp sambal oelek or chilli garlic sauce
2 tsp cornstarch
1/4 cup water
1/2 cup vegetable broth
2 tsp sesame oil
Rinse your noodles after cooking them according to the package guidelines (be sure to not overcook them). Drizzle a little sesame oil over the top and stir lightly (optional).
Meanwhile, thoroughly drain the tofu and crumble it into a big pan. The smaller the crumbles are, the firmer / crispier they will become during the cooking process. Cook, stirring occasionally, for 20 minutes over medium heat with a little oil. Add about a teaspoon of dark soy sauce at the end (or sub regular soy sauce).
Thinly slice the carrots while the tofu and noodles are cooking. When the tofu is done, add them to the tofu pan. Cook for a few minutes longer while you make the sauce.
Meanwhile, thoroughly drain the tofu and crumble it into a big pan. The smaller the crumbles are, the firmer / crispier they will become during the cooking process. Cook, stirring occasionally, for 20 minutes over medium heat with a little oil. Add about a teaspoon of dark soy sauce at the end (or sub regular soy sauce).
Thinly slice the carrots while the tofu and noodles are cooking. When the tofu is done, add them to the tofu pan. Cook for a few minutes longer while you make the sauce.
Cook until the sauce begins to thicken in the pan. Chop the scallions and herbs as the sauce thickens.
Now add the noodles to the pan, mix to combine, and serve with scallions and herbs on top.
