30 Minute Spicy Sambal Noodles With Pan Fried Tofu Recipes
PAN FRIED TOFU WITH SPICY GINGER SOUP
Provided by Tyler Florence
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 23
Steps:
- To prepare the soup, in a saucepan over medium-low heat, combine the vegetable broth, ginger, sugar, rice vinegar, soy sauce, oyster sauce and sambal. Allow to simmer 15 minutes to mingle the flavors.
- To prepare the tofu steaks, cut the tofu block lengthwise, then cut in half to make 4 slabs. Lay several layers of paper towels on a cutting board then place the tofu, side by side, on top. Cover the steaks with more paper towels and press down to drain out some of the water in the curd (making it denser and hold together better when cooked.) Combine the bread crumbs, cayenne, paprika, salt and pepper. Dip each piece of tofu into the beaten eggs then dredge in the seasoned bread crumbs to coat. Heat peanut oil in a skillet over medium-high heat. Fry the tofu steaks 4 minutes each side. Remove to a platter lined with fresh paper towels. Add sesame oil to the skillet, stir-fry the ginger and garlic with the chili for 2 minutes to build a base flavor. Add the broccoli and saute 3 minutes until it begins to soften, season with salt and pepper. Divide the udon noodles and spicy broth among 4 bowls. Add the broccoli then lay a piece of tofu on top. Garnish with a sprinkle of green onions, cilantro, and peanuts before serving.
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- Remove the tofu from its packaging and wrap in paper towels. For best texture and flavor results, you’ll want to remove as much excess water as possible. To do this, place the wrapped tofu between two plates and lay a can or book on top to create a gentle weight. Leave this setup in place for at least 30 minutes, up to 2 hours. Once the tofu is finished pressing, slice into approximately 1 1/2-inch cubes.
- In a small bowl, whisk together the soy sauce, tahini, sambal, rice wine vinegar, and Sriracha until smooth. Taste and adjust ingredients if desired (this sauce is very amenable to tweaking; try adding a bit more sambal or Sriracha for heat, or more tahini for creaminess).
- Being a large pot of salted water to a rolling boil, then cook the noodles according to package instructions. Drain and transfer to a large serving bowl.
- While the noodles are cooking, heat a large skillet over medium heat, then add the grapeseed and sesame oil. Pan fry the tofu until golden brown and crispy on as many sides as you have patience for (aim for 2 sides minimum). This should take around 7-10 minutes. Once the tofu has finished cooking, transfer to the bowl with the noodles.
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- When you remove the blocks of tofu from the package, the tofu should feel very dense. If the tofu has been sitting in a lot of liquid, pat the blocks of tofu with a towel. Then, slice the tofu into 1-inch cubes.
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