Updated: Jan 9
When I found out that Samyang's Fire Noodles were vegan-friendly, I developed a sort of love-hate relationship with them. I love that I can eat them while staying vegan, but they hurt so GOOD.
So I present to you: Fire Noodle Braised Tofu (the product of my love-hate relationship with these noodles).
Braised Fire Tofu
2 packs firm or extra form tofu, drained and pressed
60 ml oil for frying (amount will vary on size of pan)
1/2 tbsp cornstarch (to help prevent oil splatter)
5 cloves garlic, minced
1/2 bulb shallot, diced
250 ml vegetable broth
30 ml soy sauce
3 tbsp sambal oelek
30 ml mirin
1 packet Samyang fire noodle sauce
40 g sugar
1 tsp white pepper
green onion, chopped
Toppings from the fire noodle package
In a small bowl, combine vegetable broth, soy sauce, sambal oelek, mirin, fire noodle sauce, sugar, and white pepper.
Cut pressed tofu into large squares (3x3 cuts).
In a medium-sized saucepan, add oil and tapioca starch. Stir well.
Heat oil on high heat. Oil is ready when you stick in a chopstick/tongs and small bubbles form. Place tofu into the pan and fry until the bottom is golden (~3-5 minutes). Flip tofu over and fry the other side until golden and crispy. Set aside on paper towel to absorb excess oil.
In same sauce pan, sauté shallots for 2-3 min until fragrant. Then add garlic and sauté for 1 minute. Add fire noodle mixture and stir. Cook mixture on high until it lightly boils.
Add your tofu to pan and continue cooking on high heat. Make sure to stir occasionally. After 5 minutes, reduce heat to medium and simmer until sauce is reduced by half (~10 min). If it doesn't reduce, increase the heat.
Toss in the scallions and fire noodle toppings, stir well, and turn off heat. Enjoy with rice or noodles.