Mongolian Tofu Noodles
with bell peppers / snow peas
- Tofu, extra-firm - 16 oz , cubed (vacuum-packed preferable)
- Bell peppers, green - 1 , thinly sliced
- Noodles, lo mein - 8 oz (sub spaghetti)
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Coriander, ground - 1/4 tsp
- Cornstarch - 2 Tbsp + 1 Tbsp
- Oil, cooking - 3 Tbsp
- Water - 1 Tbsp
- Snow peas, fresh or frozen - 10 oz (sub snap peas)
- Hot sauce (opt) - for serving
- Garlic - 4 cloves , chopped
- Stock, any type - 1 1/4 cup
- Soy sauce, low-sodium - 1/3 cup
- Brown sugar - 3 Tbsp
- Oil, toasted sesame - 2 tsp
- Red pepper flakes (opt) - 1/2 tsp
Bell peppers / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make sauce - Combine garlic, stock, soy sauce, brown sugar, toasted sesame oil, and red pepper flakes. (Can be done up to 5 days ahead)
Cook noodles - Cook noodles according to package instructions. If making ahead, toss with some oil to help prevent sticking. (Can be done up to 2 days ahead)
Season tofu - Toss tofu with salt, pepper, dried coriander, and first portion of cornstarch.
Heat a wok or skillet with cooking oil over medium heat. When oil is hot, add tofu in a single layer. Cook tofu, without stirring, until deep golden brown and crisp on one side, 2 to 3 minutes. Use a spatula to flip tofu and continue cooking, stirring occasionally, until tofu is golden brown on all sides, 5 to 6 minutes more. Transfer tofu to a paper towel-lined plate and set aside.
To remaining oil in the wok, add bell peppers and saute for ~2 minutes to get started cooking.
Add sauce and bring to a simmer.
Whisk together second portion of cornstarch and water. Stir into simmering sauce. Simmer for 2 minutes until sauce thickens slightly.
Add snow peas and cook for 1 minute.
Add noodles to pan and stir to coat in sauce.
Remove wok from heat and stir in tofu.
Serve noodles with some extra red pepper flakes or some hot sauce if you’d like. Enjoy!