Red Meat Allergy Friendly Black Pepper Tofu Noodle Bowls with Snow Peas
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4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp cornstarch
- Ā½ tsp kosher salt
- 3 tbsp neutral oil, divided
For the sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 1 Ā½ tsp freshly cracked black pepper
- 1 tsp cornstarch
For the stir-fry
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 6 oz snow peas, trimmed
- 3 scallions, white and green parts separated, thinly sliced
For the noodles
- 8 oz dried noodles (lo mein, ramen, or spaghetti)
- 1 tsp toasted sesame oil
For serving
- 1 tbsp toasted sesame seeds (optional)
- 1 tsp chili flakes (optional)
Instructions
- 1
Drain the tofu and press it firmly between several layers of paper towels or a clean kitchen towel, pressing down with your hands or a heavy pan for at least 5 minutes, until most surface moisture is removed. Cut into 3/4-inch cubes.
- 2
Bring a medium saucepan of salted water to a boil. Cook the noodles according to package directions until just tender. Drain in a colander, rinse briefly under cold water, and toss with 1 tsp toasted sesame oil to prevent sticking. Set aside.
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