Serves: 4-6
Time: 1 hr
Ingredients
2 blocks firm tofu
1/2-1 cup cornstarch
salt
high heat oil for cooking tofu (e.g. avocado)
1 package rice noodles
1 tsp tamari
1/2 tsp sriracha
1 tsp sesame oil
1 bunch of chard or kale
For the sauce:
3 tbsp lime juice
1 tbsp agave
1 tbsp tamari
3 tbsp sesame oil
1 1/2 tbsp minced ginger
loosely packed 1/2 cup mint leaves
1/2 tsp salt
pinch cayenne
Cut your blocks of tofu in half so that you have four, one inch thick rectangles. Press the tofu between two kitchen towels, placing a cast iron pan, or something heavy on them to remove some of the liquid. This process can be done with a tofu press.
While the tofu is being pressed, thinly slice the mint and chard into ribbons. Cook the rice pasta according to the instructions (remember to add enough salt to the pasta water that it tastes like the ocean). Once the pasta is cooked drain and rinse with cool water to keep it from getting gluey. Add the teaspoon of sesame oil, the sriracha and the teaspoon of tamari to the noodles and toss to coat.
Combine the cornstarch and a generous pinch of salt in a shallow bowl. Cut the pressed tofu into sticks about 3 inches by one inch by one inch. Toss the tofu a couple of pieces at a time in the cornstarch mixture until coated on all sides. Start with 1/2 cup cornstarch, if you run out mix up some more cornstarch and salt. If you forget to add salt to the cornstarch you can optionally sprinkle salt on the tofu while it is frying or right when it is removed from the heat and still glistening with oil. Heat 2 tbsp of high heat oil in a frying pan. Once hot, fry the tofu in batches on med-high making sure it gets golden brown on all sides. If you are unable to get color on your tofu, turn up the heat a little at a time until it browns after a few minutes. Be careful not to crowd the tofu as that will make it all stick together. We use tongs to turn each piece separately.
To make the sauce heat the 3 tbsp sesame oil in a small pan with ginger just until the ginger starts to become fragrant. Add the ginger and oil into a bowl with the rest of the ‘for the sauce’ ingredients except for the mint leaves. Once the tofu is cooked, put them back into the pan and pour the sauce into the pan and stir until it starts to bubble. Sprinkle mint leaves over this and fold them in, cook for a short time longer (less than 1 minute). Remove the tofu and place over the noodles. Next, wilt the chard with any remaining tofu sauce and add this to the noodle dish as well. Stir and enjoy!
