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Tofu Cry Baby Noodles
Created by: Howcan Team
Ingredients
- 8 oz of firm tofu, drained and cubed
- 8 oz of dried noodles
- 2 tbsp of vegetable oil
- 3 cloves of garlic, minced
- 1 inch of ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup of snap peas
- 1/4 cup of soy sauce
- 2 tbsp of chili garlic sauce
- 1 tbsp of brown sugar
- 1/4 cup of vegetable broth
- 2 green onions, chopped
- 1/4 cup of chopped peanuts
Instructions
- Cook the noodles according to package instructions. Drain and set aside.
- In a large skillet, heat 1 tbsp of vegetable oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides. Remove from the skillet and set aside.
- In the same skillet, heat the remaining 1 tbsp of vegetable oil. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
- Add the sliced red bell pepper and snap peas to the skillet, and cook for 2-3 minutes until slightly softened.
- In a small bowl, whisk together the soy sauce, chili garlic sauce, brown sugar, and vegetable broth. Pour the sauce into the skillet and bring to a simmer.
- Add the cooked noodles and tofu to the skillet, and toss to coat everything in the sauce. Cook for an additional 2-3 minutes until heated through.
- Divide the noodles among serving bowls and garnish with chopped green onions and chopped peanuts. Serve hot and enjoy!
Cry Baby Noodles, a spicy and flavorful dish originating from Sichuan, China, has gained popularity worldwide. The history of this dish dates back to the Qing Dynasty, where it was created by a talented chef known for his innovative use of tofu. The dish was traditionally made with pork, but a vegetarian version using tofu has become increasingly popular. The key to perfecting this dish lies in the balance of spicy, numbing Sichuan peppercorns, and the rich, savory flavors of the sauce. Today, the best versions of this dish can be found in authentic Sichuan restaurants, where skilled chefs masterfully prepare the tofu to absorb the bold flavors of the sauce. To make this dish at home, it's crucial to use high-quality tofu and to pay close attention to the seasoning, as it's the soul of Cry Baby Noodles.
30 min
4
380 calories
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