Food, Main Dish

Asian Noodles and Tofu

Instead of Chinese take-out, whip up this quick Asian Noodle and Tofu (or chicken, if you prefer) dish in the same amount of time it would take for delivery.  Chances are that you already have everything needed in your pantry, which is great because who wants a quick run to the store for one item!

When ordering Chinese food, I almost always order Lo Mein.  It’s my favorite probably because I am addicted to pasta… any pasta.  You would think my DNA would be 100% Italian due to the amount of pasta I consume but sadly, it barely registers.  I love noodles from every culture’s cuisine:  Thai, Japanese, Chinese, Italian, German and so on.  So, it is my quest to master at least one or two dishes from each of them.

Asian Noodles and Crispy Tofu

 

Today, it’s Asian Noodles and Tofu.  If you do not like tofu, feel free to substitute with chicken.  I am a vegetarian so it’s tofu for me.  Follow the same instructions for chicken as I list for tofu.  The great thing about tofu is that it takes on the flavor of what you are cooking.  It does not really have a flavor until you add your ingredients/sauces/seasoning.  If you want to make this SUPER EASY and you have access to Trader Joe’s, just use their bottled Soyaki Marinate and Sauce.

 

If using this sauce, no need to make the sauce in the recipe! 

Ok, now for the really good news….  you probably have everything in your pantry already to make this dish.  It’s one of those, “What am I cooking for dinner” and “What can I use on hand” type of dish.  Regular spaghetti, teriyaki sauce, ginger, garlic and soy sauce.  Granted, you might not have sesame oil in your pantry but you should!  It lasts forever because you only use small bits in any recipe otherwise it can be overwhelming.  Oh, I forgot… you can also throw in any veggies in your fridge that need to be used up!  Green peppers, hot peppers, broccoli, carrots, etc.

 

Dislike Tofu? Add Chicken Instead!

 

Whenever you think about Chinese Take Out, try making this Asian Noodles and Tofu instead.  You will love it!


AuthorkitcatszCategory, DifficultyBeginner

Chinese Style Take Out Noodles with ingredients you already have!  Quick, easy and oh so tasty! Add in your favorite veggies and Chicken or stick with Tofu.

Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 1 Box of Spaghetti
 1 Package of Extra Firm Tofu1
Sauce
  cup Teriyaki Sauce/Marinade or Soy Sauce or Trader Joe's Island Soyaki
 2 Cloves of Garlic, minced
 1 tsp Ginger, powered or grated
 2 tbsp Brown Sugar
 1 tsp Sesame Oil
Optional Add Ins
 2 Chicken Breasts, marinated
 1 cup Broccoli
 1 Carrot, shredded
 1 Bell Pepper
 ¼ cup Green Onion, chopped
 1.20 Small Onion, diced
 ½ cup Mushrooms, sliced

Prepare Tofu
1

Drain the Tofu from it's package then carefully wrap it in several paper towels.

2

Place the wrapped Tofu on a plate. Put some weight on top of the Tofu to very lightly "press" it. I use a small bamboo chopping block. You want to remove the water from the Tofu. Set aside for 15 minutes, changing the paper towels once.

3

After about 15 or so minutes, unwrap the Tofu and slice into mini bite sized blocks.

4

Drizzle the Teriyaki Sauce over top the Tofu, refrigerate for at least 30 minutes for the marinade to soak through.

Prepare the Sauce
5

In a small bowl, combine the Teriyaki Sauce, Garlic, Ginger, Brown Sugar and Sesame Oil. Make sure all the ingredients are thoroughly combined. Set aside.

Pasta
6

Cook the Pasta in boiling salted water according to package directions. Drain well after cooking. P.S. Never add oil to your boiling water for pasta.

Put It All Together
7

Heat the Olive Oil over Medium Heat in a Large Skillet.

8

If using broccoli, peppers, carrots, onions, add them to the heated skillet. ADD in 1 tablespoon of the Sauce and Mix Well. Stir frequently so not to get too sticky and burn.
Cook until softened and onions have glazed but not caramelized.

9

Add in the tofu and 1 tablespoon of the sauce. Gently mix with the vegetables. The tofu will crumble if not handle gently. Let cook until crispy on the outside but not hard.

10

Stir in spaghetti and remaining sauce. Stir well until combined.

11

Serve and Enjoy!

@2017 All rights reserved. Camp•Golf•Eat. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.


@2017 All rights reserved. Camp•Golf•Eat. All images & content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.

Ingredients

 1 Box of Spaghetti
 1 Package of Extra Firm Tofu1
Sauce
  cup Teriyaki Sauce/Marinade or Soy Sauce or Trader Joe's Island Soyaki
 2 Cloves of Garlic, minced
 1 tsp Ginger, powered or grated
 2 tbsp Brown Sugar
 1 tsp Sesame Oil
Optional Add Ins
 2 Chicken Breasts, marinated
 1 cup Broccoli
 1 Carrot, shredded
 1 Bell Pepper
 ¼ cup Green Onion, chopped
 1.20 Small Onion, diced
 ½ cup Mushrooms, sliced

Directions

Prepare Tofu
1

Drain the Tofu from it's package then carefully wrap it in several paper towels.

2

Place the wrapped Tofu on a plate. Put some weight on top of the Tofu to very lightly "press" it. I use a small bamboo chopping block. You want to remove the water from the Tofu. Set aside for 15 minutes, changing the paper towels once.

3

After about 15 or so minutes, unwrap the Tofu and slice into mini bite sized blocks.

4

Drizzle the Teriyaki Sauce over top the Tofu, refrigerate for at least 30 minutes for the marinade to soak through.

Prepare the Sauce
5

In a small bowl, combine the Teriyaki Sauce, Garlic, Ginger, Brown Sugar and Sesame Oil. Make sure all the ingredients are thoroughly combined. Set aside.

Pasta
6

Cook the Pasta in boiling salted water according to package directions. Drain well after cooking. P.S. Never add oil to your boiling water for pasta.

Put It All Together
7

Heat the Olive Oil over Medium Heat in a Large Skillet.

8

If using broccoli, peppers, carrots, onions, add them to the heated skillet. ADD in 1 tablespoon of the Sauce and Mix Well. Stir frequently so not to get too sticky and burn.
Cook until softened and onions have glazed but not caramelized.

9

Add in the tofu and 1 tablespoon of the sauce. Gently mix with the vegetables. The tofu will crumble if not handle gently. Let cook until crispy on the outside but not hard.

10

Stir in spaghetti and remaining sauce. Stir well until combined.

11

Serve and Enjoy!

Asian Noodles and Tofu
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