Friday, April 5, 2013

Sweet and Savory Tofu with Savory Asian Noodles


I've always wanted to try tofu because it's so healthy. I finally purchased some at the store, and then scoured the internet for good tofu recipes. I'll admit, the only one that really appealed to me was a recipe for fried tofu.

Fried tofu.

Isn't that some sort of oxymoron?

So I came up with my own recipe. I have to admit, I love the caramelization of the marinade on the tofu. And I also came up with some Asian-inspired savory noodles. I wanted the tofu to be the shining star in the dish, so I made the flavors of the noodles pretty delicate.

Sweet and Savory Tofu
1/4 cup soy sauce
1/3 cup brown sugar
1/4 cup chicken broth (or vegetable broth)
1/4 cup oil
3 cloves garlic, minced
1/4 teaspoon black pepper
12.3 ounce package of extra firm tofu

Combine all of the ingredients except for the tofu in a large bowl. Slice the tofu into 1-inch thick slices. Put the tofu into the marinade and make sure the tofu is coated in the marinade. Let the tofu marinate in the fridge for at least two hours to absorb the flavors. After marinating, place the tofu onto a roasting pan or cooling rack (that's oven-safe) and broil in the oven until the marinade caramelizes on one side, and then flip and caramelize the other side. Use the leftover marinade as a dipping sauce.

Savory Asian Noodles
6 ounces linguine or fetticine noodles
2 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 tablespoon sesame oil
1 squirt sriracha sauce (or more if you like it spicy)
1 tablespoon peanut butter
1 tablespoon brown sugar
1 green onion, sliced

Boil the noodles according to the package's directions. While the noodles boil, mix the remaining ingredients, except for the green onion, in a small bowl. When the noodles are finished cooking, drain the water and return the noodles back to the pan. Pour the sauce ingredients into the pan and stir to combine. Serve with the sliced green onions on top.

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