Mongolian Tofu Noodles

Ingredients:

  • 1 slab EXTRA FIRM TOFU: dry with a paper towel and cut into cubes
  • 1 tbs flour
  • 1-2  green bell pepper sliced into thin strips
  • 3 packets of ramen noodles (uncooked)
  • 2 tbsp sesame oil
  • 3/4 cup soy sauce low sodium
  • 1 1/4 cup chicken broth low sodium, or no sodium added
  • 4 cloves garlic minced cloves garlic minced
  • 2/3 cup brown sugar packed
  • 1/4 tsp red pepper flakes
  • 2 tbs minced ginger
  • 3 green onions chopped (optional garnish)
  • black sesame seeds (optional garnish)
  1. Take the diced tofu and toss it in flour: bake it at 350° on a greased pan until it gets crispy. I just kept an eye on it and baked it for 20-30 minutes.
  2. Make the sauce: cook the minced garlic and ginger in sesame oil and add soy sauce+ chicken broth+ chili flakes (you can add more if you want) + brown sugar. Reduce heat and let it cook for 20-30 minutes until it thickens. I didn’t use all the sauce only about half for this dish- I stored the rest to use later.
  3. Sauté the green pepper in oil and put aside
  4. Cook the ramen. I just add the uncooked ramen to a mixing bowl and add boiling water over it and mix around for about 1 minute and strain- this prevents the noodles from getting overcooked.
  5. Mix the crispy tofu + sautéed green pepper + noodles together top with green onions and black sesame seeds (or regular sesame seeds) and enjoy

🖤

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