Cumin tofu noodles

Cumin tofu noodles

Tags

Vegan
Noods

Cook

Ingredients

  • 300g wide noodles
  • 1 block firm tofu
  • 2 tbsp cornstarch
  • 1 ½ tbsp cumin seeds
  • 1 tbsp whole Sichuan peppercorns
  • 1 tbsp coriander seeds
  • 1 tbsp chilli oil
  • 1 tsp Chinese black vinegar
  • 1 tsp sugar
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp shaoxing wine
  • 1 onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 7 cloves garlic, minced
  • 2 inch ginger, minced
  • 3 scallions, chopped
  • 20 grams (4-5 sprigs) coriander, chopped

Steps

  1. Drain and press the tofu.
  2. Add cumin seeds, Sichuan peppercorns, and coriander seeds to a dry pan. Toast for about 5 minutes, or until fragrant.
  3. Transfer to a mortar & pestle (or spice grinder) and pound/grind coarsely. Set aside.
  4. Rip the tofu into pieces. In a bowl toss the tofu in cornstarch.
  5. Heat oil in the frying pan, fry the tofu pieces until golden-brown and crispy.
  6. In a bowl, combine the chilli oil, black vinegar, sugar, soy sauces, and shaoxing wine. Mix well and set aside.
  7. Start by heating ~1 tablespoon vegetable oil in a wok/pan over medium-high heat.
  8. Add ginger and garlic and fry until fragrant, about 30-45 seconds.
  9. Cook the noodles according to packet instructions. Drain and drizzle with sesame oil.
  10. Add bell pepper to garlic and ginger
  11. Add broccoli, onion and spice mix. Fry and toast for another 1-2 minutes before adding tofu, pak choi, sauce and noodles.
  12. Toss to combine, then turn off the heat and add scallions and coriander.