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.

Julia Lee
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

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

  • 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.

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

Nutrition Facts

828 calories; calories from fat 31%; protein 19g; fat 29g; saturated fat 3.6g; carbohydrates 118g; fiber 7.6g; sodium 890mg; cholesterol 0mg.
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