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Asian Tofu and Sweet Potato “Noodles”

San Bei (Taiwanese Three Cup) Tofu and Sweet Potato “Noodles”

Tofu.  It gets a bad wrap.  Say the word and visions of off-while globby, jiggly, mush pop into many minds.  But these unfortunate individuals have not had crispy, pan seared tofu that has then been simmered a sauce that it absorbs and makes its own.  Thankfully, I can a kind friend who schooled me on the ways of proper tofu preparation! The key is to rinse off all the package liquid and then press out the rest using a heavy weight.  Pat the surface dry so that it doesn’t steam-cook when it hit the pan, then  sear  in a little oil or bake until the exterior is nice and crispy.

I had some sweet potatoes in my fridge and decided they were calling for spiralization, because…its fun! (And it was too hot to make the curry I had planned on…) Oriental noodles or rice could be swapped.

 

 

San Bei (Taiwanese Three Cup) Tofu and Sweet Potato “Noodles”
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
  • 12 oz package extra-firm tofu
  • 1/2 T vegetable oil
  • 5 slices fresh ginger
  • 5 garlic cloves, peeled and smashed
  • 1/4 c toasted sesame oil
  • 1/4 c lite soy sauce
  • 1/4 c Chinese cooking wine
  • 1-3 pkt stevia, to taste
  • 1 c water
  • 1 t cornstarch
  • 4 sweet potatoes, pealed and spiralized
Instructions
  1. Drain the tofu, press out extra liquid for at least 20 min (http://urbanvegan.net/tofu-pressing/) and pat dry with paper towels. Carefully slice into 1/2″ thick slices.
  2. Heat a medium pan on medium high and add the vegetable oil. Pan fry the tofu slices for several minutes on each side until golden brown. Remove to a paper towel-lined plate and let drain.
  3. Remove any excess oil in the pan and then add the sesame oil. Stir fry the ginger and garlic over low heat until fragrant. Add the soy sauce, cooking wine, stevia, water, and the tofu slices. Bring to a boil and then reduce the heat, simmering for about 7 minutes.
  4. While tofu is cooking, steam sweet potato noodles until just done (~4.5 min on high in the microwave covered with plastic wrap to trap in the steam). Drain and transfer into three bowls.
  5. Mix the cornstarch with a tablespoon of water and add to the pan. Bring the sauce to a boil again and stir until slightly thickened. Ladle the tofu and sauce over the cooked sweet potato noodles.

 

 

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