Fiery Crimson Noodles with Crispy Tofu
Indulge in a vibrant bowl of hand-pulled noodles tossed in a luscious beet and chili oil sauce, delivering a tantalizing heat with a touch of earthiness. Topped with golden crispy sesame tofu, stir-fried garlic chives, and colorful radishes, this dish is artfully finished with crushed peanuts and fresh cilantro for added crunch and brightness. Serve with lime for an extra zing!
ingredients
- 12 oz hand-pulled noodles
- 1 cup beet puree
- 3 tbsp chili oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 14 oz firm tofu, cubed
- ¼ cup sesame seeds
- 1 cup garlic chives, chopped
- 1 cup radishes, thinly sliced
- ¼ cup crushed peanuts
- ½ cup fresh cilantro, chopped
- Lime wedges for serving
- Salt and pepper to taste
steps
- 1.
Cook hand-pulled noodles according to package instructions, then drain and set aside.
- 2.
In a bowl, combine beet puree, chili oil, soy sauce, rice vinegar, sesame oil, salt, and pepper to create a vibrant sauce. Toss the cooked noodles with this sauce until well-coated.
- 3.
In a pan, heat oil over medium heat and fry tofu cubes until golden and crispy. Toss the crispy tofu in sesame seeds for extra flavor and crunch.
- 4.
In another pan, stir-fry garlic chives for about 2-3 minutes, until fragrant and slightly wilted.
- 5.
To assemble, serve the beet and chili oil-coated noodles in bowls, topping each with crispy sesame tofu, stir-fried garlic chives, and slices of radish.
- 6.
Scatter crushed peanuts and fresh cilantro on top, and serve with lime wedges for a refreshing citrus kick.
Releated Recipes
