Photo: Annabelle Breakey; Styling: Randy Mon
Total Time
30 Mins
Yield
Serves 4

Pan-searing sliced tofu gives it a meatiness that's deliciously offset by crunchy vegetables and a drizzle of black bean sauce (pour on a little less if you're salt-sensitive). The Asian ingredients can be found in any large grocery store.

How to Make It

Step 1

Boil noodles according to package directions, about 6 minutes. Drain.

Step 2

Meanwhile, set tofu with a long side facing you. Cut tofu into eight 1/2-in.-thick slices, then lay between sheets of paper towels; gently press out excess moisture.

Step 3

Heat oil in a large frying pan over medium heat. Add tofu and fry until browned, about 3 minutes per side. Transfer to a plate. Add carrots and cook, stirring occasionally, until carrots begin to brown, about 5 minutes. Transfer to plate of tofu. Halve tofu diagonally.

Step 4

Meanwhile, stir black bean garlic sauce, rice wine, soy sauce, sesame oil, chili garlic sauce, sugar, sesame seeds, ginger, green onions, and 1/4 cup water together in a medium bowl.

Step 5

Add black bean mixture to frying pan and boil over medium heat until sauce is reduced to 1 cup, about 3 minutes.

Step 6

Divide noodles among 4 wide bowls. (If noodles are stuck together, rinse with hot water and drain.) Spoon 3 tbsp. sauce over each bowl. Arrange 4 pieces tofu, 5 carrots, and 1/4 cup snap peas over each, and spoon on remaining sauce if you like.

Step 7

Note: Nutritional analysis is per serving with 3 tbsp. sauce.

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