Saucy & Spicy Thai Tofu Drunken Noodles
These Saucy & Spicy Thai Tofu Drunken Noodles taste like actual takeout! The sauce perfectly coats all the noodles, veggies, and tofu while still having the perfect balance of flavors! With lots of nourishing veggies and a delicious sauce, your body and soul will be happppy!
Ingredients
Crispy Tofu
- 1 block extra firm organic tofu
- 2 tbsp soy sauce liquid aminos, or tamari
- 1 ½ tbsp tapioca starch **
- 1 tbsp Sambal Oelek Chili Garlic Sauce, or hot sauce of choice
Veggies
- ½ tbsp sesame oil
- 3 green chilis optional
- 3-4 green onion stalks chopped
- 1 cup shredded or chopped carrots
- 1-2 cups zucchini noodles or 1 small zucchini spiarled or chopped
- 1 bell pepper sliced
- 1 cup mushrooms chopped
Sauce
- 2/3 cup veggie broth
- 2 tbsp tapioca starch**
- ¼ cup rice vinegar
- ¼ cup soy sauce liquid aminos, or tamari
- 2 tsp sesame oil
- 1 tbsp honey or maple syrup
- 1 -2 tsp thai red chili paste
- 2 tbsp Sambal Oelek Chili Garlic Sauce, or hot sauce of choice
- 4 cloves garlic minced
- ½ tsp ginger powder
- Red Chili flakes to taste, optional
- + additional tapioca or corn starch as needed
Noodles
- 6 oz stir fry brown rice noodles
Garnish
- Sesame Oil
- Green Onion
- Cilantro
Instructions
- *Instructions of what to do in exactly what order are in the blog post!*
Crispy Baked Tofu
- Cube the tofu. Place on a paper towel and place another layer of paper towel over it. Place a heavy object on top for at least 20 minutes to let all the water soak out.
- Preheat the oven to 400 F.
- In a small bowl, mix together the tofu marinade ingredients.
- Cube the tofu and place in a medium sized mixing bowl. Pour the marinade ingredients on top and stir well to coat all the tofu evenly.
- On a baking tray lined with a silicone baking sheet, place the tofu and let it bake for 20-30 minutes until desired crispiness is achieved. Make sure to stir halfway through.
Veggies:
- While the tofu is soaking, chop all the veggies you’ll need.
- When the tofu has about 5-6 minutes left, heat the sesame oil in large pan on medium heat and sauté until they soften.
Sauce:
- Top make the sauce, mix all the sauce ingredients together in a medium sized mixing bowl. I used the same one the tofu was in.
Noodles:
- When the tofu has about 10 minutes left, put a pot of water on to boil. Once boiling, and the noodles and cook according to package instructions.
Combine:
- Add the sauce ingredients to the pan of veggies. Then add the noodles and stir well to combine. Then add the tofu and stir well. Add tapioca starch 1 tbsp at a time, mixing in between, to get the sauce to stick to all the noodles. This was about an additional 2 tbsp for me.
Garnish and Enjoy:
- Garnish with additional sesame oil, green onion, and cilantro, and enjoy!
Notes
**can sub with half the amount of cornstarch