Candida Diet Friendly Classic Tofu Noodle Bowls

Total time50 min

Prep time20 min

Cook time30 min

4.7

(5)

Candida Diet Friendly Classic Tofu Noodle Bowls

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Ingredients

4 servings

For the tofu

14 oz firm tofu, pressed and cut into ¾-inch cubes
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
2 tbsp neutral oil (such as canola or vegetable oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For the broth

6 cups low-sodium chicken broth or vegetable broth
3 tbsp soy sauce
1 tbsp sesame oil
1 tbsp fresh ginger, finely grated
3 cloves garlic, minced
1 tbsp rice vinegar
1 tsp chili garlic sauce (optional)
Can be omitted
chili garlic sauce

For the noodles

8 oz ramen noodles or thin wheat noodles

For the toppings

4 large eggs
4 scallions, thinly sliced
1 tbsp sesame seeds
2 cups baby spinach or bok choy, roughly chopped
1 sheet nori, cut into thin strips (optional)

Instructions

1
Press the tofu: wrap the block in a clean kitchen towel or several layers of paper towels, set a heavy skillet on top, and let it press for at least 10 minutes. Cut into 3/4-inch cubes, then toss in a bowl with 2 tbsp soy sauce and 1 tbsp sesame oil. Sprinkle the cornstarch over the tofu and toss again until each piece is lightly coated.
2
Bring a small saucepan of water to a boil. Gently lower the eggs in with a slotted spoon and cook for exactly 7 minutes for a jammy, slightly soft yolk. Transfer immediately to a bowl of ice water and let cool for 5 minutes, then peel and set aside.

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