I planned on this recipe thinking I wouldn’t still be sick. At least it’s spicy!
Anyone else kicking a nasty cold that’s lasted more than a week? I feel you all!
I learned this recipe during my 2018 cleanse from Eatwell101, which uses it for only two servings, and that’ll explain why mine doesn’t look as saucy. Since I don’t like to cook more than twice a week, I make this one stretch for 4 dinners. You’ve also got to be a fan of tahini, which I’ve become since I’ve stopped eating a few types of nuts.
In the photo below, I used buckwheat noodles since I already used brown rice noodles recently, so depending on what you use, it’ll look different. Eatwell uses white ramen noodles, but you can use any kind of thin noodle. I love that this is a one-pan recipe, and if you don’t have the patience for flipping tofu cubes, let this be your teacher of patience!
1 package of extra firm tofu, drained and pressed for 15 minutes and cut into 1″ cubes
2 tbsp sesame oil
1/2 package brown rice noodles, cooked
3 handfuls spinach
1 stalk green onions, chopped
Sesame seeds, for garnish (preferably toasted)
1/4 c tahini
2 tbsp sriracha or other hot sauce*
1 tbsp soy sauce
1 tbsp maple syrup
1 tsp rice vinegar
2 garlic cloves, minced
1/2 tbsp ginger, grated
4 tbsp water
Heat sesame oil in skillet on medium heat. Cook the tofu for about 10 minutes, flipping until tofu is browned and crisp on all sides. Meanwhile, whisk the sauce ingredients in a small bowl. When the tofu is browned, lower the heat and pour the tahini sauce over, stirring to coat. After 1 minutes, add the noodles and spinach. Sprinkle green onions & sesame seeds with each serving. Serves 4.
*I prefer red chilli sauce for my heat.