Noodles and Tofu

Noodles and Tofu Recipe | Vegetarian Food from Brunei and China

Region / culture: Brunei, China | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Noodles and tofu is a delicious and nutritious dish that combines the chewy texture of noodles with the protein-packed goodness of tofu. This recipe is a popular choice for vegetarians and vegans, as it provides a complete source of plant-based protein.

History

Noodles and tofu have been a staple in Asian cuisine for centuries. Tofu, also known as bean curd, has been consumed in China for over 2,000 years. Noodles, on the other hand, have a long history in various Asian cultures, with different types of noodles being used in dishes across the continent.

Ingredients

13 oz (369 g) dried sliced tofu
9 oz (255 g) Chinese dried wheat noodles
13 oz (369 g) firm tofu, cubed 0.5"
3 tbsp Chinese sesame oil
3 tbsp minced fresh ginger
0.5 tsp yellow asafoetida powder
1 bunch choy sum, leaves and stalk chopped in 1" sections
3 tbsp soy sauce
2 tbsp plain sambal oelek
3 tbsp fresh lemon juice
2 cups mung bean shoots

How to prepare

Soak the dried tofu slices in hot water for 15 minutes.
Once softened, cut them into 1" squares, drain, and pat them dry.
Cook the wheat noodles in boiling water until they are al dente, slightly firm.
Drain the noodles, rinse them under cold water, and drain them again.
Heat oil in a wok over high heat, and deep-fry the tofu cubes until they turn golden brown.
Remove the tofu cubes from the pan and drain them.
Next, deep-fry the squares of dried tofu until they turn golden brown and slightly blistered; remove and drain them.
Heat sesame oil in another wok over high heat; sauté the minced ginger for 1 minute.
Add the asafoetida and choy sum, and stir-fry until they become soft.
Add the soy sauce, sambal oelek, lemon juice, and tofu noodles.
Stir-fry for another 2 minutes or until the noodles are hot.
Serve immediately.

Variations

Add vegetables such as bell peppers, broccoli, or snap peas for added nutrition.
Use different types of noodles such as rice noodles or soba noodles for a different texture.

Cooking Tips & Tricks

Make sure to drain and pat dry the tofu before frying to ensure a crispy texture.

- Use high heat when stir-frying the ingredients to achieve a nice char on the tofu and noodles.

- Adjust the amount of sambal oelek to suit your spice preference.

Serving Suggestions

Serve noodles and tofu with a side of steamed rice or a fresh salad for a complete meal.

Cooking Techniques

Deep-frying the tofu gives it a crispy texture and adds a nice crunch to the dish.

- Stir-frying the ingredients over high heat helps to develop a charred flavor and ensures that the noodles are heated through.

Ingredient Substitutions

Substitute the Chinese sesame oil with regular sesame oil or vegetable oil.

- Use extra-firm tofu instead of firm tofu for a firmer texture.

Make Ahead Tips

Prepare the tofu and noodles ahead of time and store them in the refrigerator until ready to cook. This will help save time when preparing the dish.

Presentation Ideas

Garnish the noodles and tofu with chopped green onions, sesame seeds, or crushed peanuts for added flavor and texture.

Pairing Recommendations

Pair noodles and tofu with a refreshing cucumber salad or a side of kimchi for a balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat until heated through.

Nutrition Information

Calories per serving

Each serving of noodles and tofu contains approximately 350 calories.

Carbohydrates

The carbohydrates in this dish primarily come from the noodles and tofu. The noodles provide a good source of complex carbohydrates, while the tofu adds a small amount of carbohydrates as well.

Fats

The fats in this dish mainly come from the sesame oil used for cooking. Tofu also contains a small amount of healthy fats.

Proteins

Tofu is a great source of plant-based protein, making this dish a protein-rich option for vegetarians and vegans. The noodles also contribute a small amount of protein to the dish.

Vitamins and minerals

Tofu is a good source of calcium, iron, and magnesium. The choy sum adds vitamins A and C to the dish, while the mung bean shoots provide additional vitamins and minerals.

Alergens

This recipe contains soy and wheat allergens due to the tofu and noodles. It may also contain sesame allergens.

Summary

Noodles and tofu is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a great option for vegetarians and vegans looking for a protein-rich meal.

Summary

Noodles and tofu is a delicious and nutritious dish that is easy to make and perfect for vegetarians and vegans. With a good balance of carbohydrates, proteins, fats, vitamins, and minerals, this dish is a great option for a healthy and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was visiting my friend Helen's house for lunch. As I stepped into her cozy kitchen, the aroma of garlic and ginger greeted me, and I knew I was in for a treat.

Helen was busy chopping vegetables and cooking noodles in a large pot on the stove. Her movements were fluid and precise, a testament to years of practice and experience in the kitchen. I watched in awe as she added cubes of tofu to the simmering broth, their soft texture soaking up the flavors of the spices and herbs.

"Would you like to learn how to make noodles and tofu?" Helen asked, her eyes twinkling with excitement.

I nodded eagerly, eager to learn the secrets of this delicious dish. As Helen guided me through the process, I listened intently, soaking up every detail and technique she shared with me. From the proper way to slice garlic to the perfect timing for adding the tofu, I absorbed it all like a sponge.

As the noodles and tofu simmered on the stove, Helen shared the story of how she learned this recipe from her own grandmother, who had passed it down through generations. I was touched by the tradition and history behind this dish, and I knew that I wanted to carry on this legacy in my own family.

After a few more minutes of cooking, Helen ladled the fragrant broth into bowls and garnished them with fresh cilantro and scallions. The noodles were perfectly al dente, and the tofu was creamy and flavorful. With the first bite, I knew that this recipe would become a staple in my own kitchen.

Over the years, I perfected my own version of noodles and tofu, tweaking the recipe to suit my tastes and preferences. I experimented with different spices and herbs, adding my own personal touch to the dish. And with each batch I made, I felt a sense of pride and accomplishment, knowing that I was carrying on a tradition that had been passed down through generations.

As my children grew up, they too learned to appreciate the flavors and textures of noodles and tofu. They would watch me in the kitchen, their eyes wide with curiosity, eager to learn the secrets of this beloved recipe. And as they grew older, they would join me in preparing the dish, their hands deftly slicing vegetables and stirring the broth with confidence and skill.

Now, as I look back on my life and the many recipes I have collected over the years, noodles and tofu holds a special place in my heart. It is more than just a dish – it is a connection to my past, a reminder of the traditions and memories that have shaped me into the cook I am today.

And so, as I pass this recipe down to my grandchildren, I do so with pride and joy, knowing that they too will carry on the legacy of noodles and tofu in their own kitchens. For food is more than just sustenance – it is a link to our past, a bridge to our future, and a celebration of the love and memories we share with those we hold dear.