Saucy Tofu Noodles

Serving Size 4

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

  • 1 package Nasoya Korean Chili Toss’ables 
  • 4 Persian cucumbers, thinly sliced into rounds
  • 8 oz shiitake mushrooms, finely chopped
  • 1 shallot, finely chopped
  • 1 1″ piece ginger, peeled, finely chopped
  • 2 garlic cloves, finely chopped
  • 10 oz fresh ramen or dried wheat noodles
  • 1/4 cup soy sauce
  • 1 tbsp tahini
  • 1 tbsp light or dark brown sugar
  • 1 tbsp toasted sesame oil
  • 4 tbsp vegetable oil, divided
  • 2 tsp black (Chinkiang) vinegar or balsamic vinegar
  • 1/2 cup unseasoned rice vinegar
  • 2 1/2 tsp Diamond Crystal or 1 1/2 tsp Morton kosher salt, divided, plus more
  • 1 tbsp store-bought chili crisp, plus more for serving

Preparation

  1. Whisk soy sauce, brown sugar, tahini, sesame oil, black vinegar, 1 tablespoon chili crisp, and ½ cup water in a small bowl until sugar is dissolved. Set aside.
  2. Toss cucumbers with rice vinegar and 1 teaspoon Diamond Crystal or ¾ teaspoon Morton salt in a medium bowl. Let sit, stirring occasionally until cucumbers have slightly softened, about 30 minutes. Drain and set aside in a small bowl.
  3. Heat Korean Chili Toss’ables in an oiled skillet over medium until browned and crispy
  4. Remove tofu, set aside. Add remaining 2 tablespoons oil to same skillet and heat to medium high. Add mushrooms and shallot, and cook, stirring occasionally until mushrooms are browned and shallot is translucent, about 4 minutes. Add ginger and garlic and cook, stirring often, until fragrant, about 1 minute. Reduce heat to medium and return tofu to the pan. Add sauce and heat for about 30-60 seconds. Remove from heat. For saucier version, heat sauce in a separate skillet over medium until just slightly reduced.
  5. Cook noodles in a large pot of boiling water according to package directions. Drain and divide among bowls. Ladle tofu over noodles and top with reserved pickled cucumbers and more chili crisp. If sauce has been heated separately, pour sauce over tofu right before serving.

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