Chili Garlic Tofu Skin Noodles
In IIN, the nutrition school I attended to receive my holistic health coach certification, we have a saying:
“Cook once, eat thrice”.
What this mantra evokes is that you should always make leftovers when you cook a meal so you can have food for later. If spending the same amount of effort in the kitchen to whip up meals saves me time in the future, I’m all for it.
This easy chili garlic noodle recipe is quick to whip up even if you double or triple the ingredients. For today, you can follow the recipe exactly as shown below and have a surplus for days or to share with your friends to keep you full and satisfied.
The reason I love this recipe is because it re-uses the same sauce for multiple components of the meal, paired with hearty tofu skin noodles for protein, and topped with cilantro for that fresh herbaceous finish to make a complete entree.
Ingredients:
Cook time: 30 minutes | Makes 4-5 servings
1 pack of soy tofu sheet/skin
4 tbsp sesame oil
2 tbsp Chinese black vinegar
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 stalks of green onions
2 tbsp gochugaru
4 garlic cloves
2 king oyster mushrooms
Cilantro
optional additions: red cabbage, shredded carrots, cucumbers, greens of choice, an egg
Directions:
Cut up your tofu skin into strips
Shred oyster mushrooms with a fork into strips
Mince garlic, green onions and cilantro
Add garlic, green onions, and gochugaru together into a bowl.
Heat up sesame oil on the stovetop at medium heat. You’ll know when it’s ready when the oil begins to bubble and sizzle vigorously. Then pour the sesame oil while it’s still hot over the garlic, green onions, and gochugaru mixture.
To a pan on medium to high heat, add the shredded oyster mushrooms and half of the soy vinegar mixture to the pan. Let the marinade braise the oyster mushrooms until the liquid is dissolved completely.
In a large bowl, add your tofu noodles then add the rest of the soy vinegar mixture, the chili oil, the shredded mushrooms, and cilantro to garnish.