Cumin Chili Spice Tofu with Shallot Noodles

Preparation

1. Prep the tofu: Drain and remove the tofu from the package. Pat it dry with a clean kitchen towel and set aside.
2. Prep the spices and sauce: Toast the cumin seeds in a pan for 1 minute, then transfer to a mortar and pestle and grind into a powder. In a small bowl, combine half of the cumin powder (reserving the rest for later) with the remaining cumin chili sauce ingredients
3. Cook the tofu: Heat a nonstick pan with avocado oil. Lightly dust the tofu with cornstarch and cook for 5 minutes on each side, until golden brown. Add the cumin chili sauce to the pan and cook until the sauce thickens, about 2-3 minutes. Remove from heat.
4. Cook the noodles: Bring 6 cups of water to a boil in a pot. Cook the noodles according to package instructions (usually about 5 minutes). Rinse with cold water and set aside.
5. Cook the shallots: Drain the water from the pot and add avocado oil. Once hot, sauté the shallots for about 10 minutes, stirring occasionally, until caramelized. While they cook, combine the dark soy sauce, brown sugar, miso paste, and lemon juice in a small bowl. Once the shallots are light golden brown, add the noodles and sauce to the pot and mix well.
6. Serve: Divide the noodles and tofu into two bowls. Sprinkle the remaining cumin powder over the tofu, garnish with cilantro, and enjoy!
7. Recipe Alternatives:
8. Spicy Gochujang Tofu with Broccolini and Rice
9. Cumin Chili Spiced Tofu with Shallot Noodles (garnish with cilantro)

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