Creamy Noodles with Five Spice Tofu
From: Ian Seddon's Cookbook
🥘 Ingredients
- garlic powder 1 tsp
- onion powder 1 tsp
- Chinese five spice powder 1 tsp
- kosher salt 1 tsp
- white pepper or black pepper ¼ tsp
- Tofu Crumbles 1
- neutral-flavored oil 1 ½ tbsp
- Kosher
- whole wheat spaghetti or linguine 8 oz
- French green beans 12 oz
- Ginger-Tahini Sauce 1 cup
- Sichuan chili flakes or red pepper flakes 0.25-1 tsp
- scallions 2
- cilantro 1 handful
- medium lime 1
- roasted sesame seeds 2 tbsp
- A few dashes soy sauce or tamari
Five Spice Tofu Blend
If using broccoli instead of French green beans, cut into medium-sized florets; add them 3 minutes before the pasta timer is done. If using snap peas, cook for 2 to 3 minutes. For no heat, omit the Sichuan chili flakes. For spicy, use 1 tsp. Not a fan of cilantro? Simply omit and/or use 1 sliced scallion, if you have any. If your sesame seeds are raw, toast them for the best flavor. To toast sesame seeds, heat a dry frying pan over medium heat. After a minute or two, add the sesame seeds and toast for 2 to 4 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 6 to 8 minutes. If you don’t want to turn your oven on, pan-fry the tofu following this method: Add the Tofu Crumbles to a large bowl. Sprinkle the Five Spice Tofu Blend on top. Using your hands or a silicone spoonula, gently toss the spices into the tofu to coat. Heat 1 tbsp of oil in a 12-inch (30 cm) nonstick frying pan over medium-high heat. Once hot, add half of the spiced Tofu Crumbles and spread out in a single packed layer. Cook for 2 to 3 minutes undisturbed. Flip and continue cooking for a total of about 10 minutes, stirring only every 2 minutes, until most of the tofu is browned. Transfer the pan-fried Tofu Crumbles to a plate. Repeat with another 1 tbsp of oil and the remaining spiced Tofu Crumbles. Storage: Store leftovers in an airtight container in the fridge for about 3 to 4 days. This dish is good cold, or you can let it sit out to come to room temperature. If it thickens up too much in the fridge, gently heat it in a frying pan with a splash of water. Finish with a dash of soy sauce or tamari and a squeeze of lime juice to freshen up the flavors. Nutrition boost: For more veggies, use more French green beans (or sub with broccoli), or toss the noodles with some thinly sliced red/yellow/orange bell pepper.
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1Prepare: garlic powder , onion powder , Chinese five spice powder , kosher salt , white pepper or black pepper .
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2Add all the ingredients to a small ziploc bag, seal, and shake to combine. Or, add all the ingredients to a small bowl, stir well, and transfer to an airtight container.
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3Label and store on the counter or in your pantry for up to 6 months.
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4For the five spice tofu: Tofu Crumbles , neutral-flavored oil , Five Spice Tofu Blend ( timer 1/2 tbsp) (from meal prep), Kosher salt, whole wheat spaghetti or linguine , French green beans , Ginger-Tahini Sauce , Sichuan chili flakes or red pepper flakes , scallions , cilantro , medium lime , roasted sesame seeds , A few dashes soy sauce or tamari .
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5Arrange a rack in the top third of the oven and preheat to 425ºF / 220ºC (see Note 5). Grab a rimmed sheet pan and line with parchment paper.
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6Bring a large saucepan of water to a boil for the pasta.
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7Bake the tofu. Add the Tofu Crumbles to a large bowl along with the oil and the Five Spice Tofu Blend. Using your hands or a silicone spoonula, gently toss to coat the tofu. Spread out on the lined pan. Bake in the oven for 15 minutes , then remove. Flip the tofu with a spatula. Return to the oven and bake for 10 minutes, or until golden brown and chewy with a slight crisp.
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8Cook the pasta and green beans. Once the water is boiling, generously salt the water. Add the pasta and set a timer according to the box’s minimum time for al dente pasta, minus 3 minutes. For instance, if the box says “cook for 9-11 minutes ,” set a timer for 6 (9 - 3 = 6). Once the timer goes off, add the green beans to the pasta pot. Cook for 3 minutes, until the pasta is al dente and the beans are bright green and crisp tender. Scoop out a ladle of pasta water, then drain. Rinse the pasta and beans under cool water to quickly bring to room temp. Allow to drain in the colander until the tofu is done.
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9Meanwhile, prepare your side salad (if you’re making one) and prepare the other ingredients. Measure out the Ginger-Tahini Sauce you’ll use for this meal. Stir the chili flakes into the sauce. Trim the roots and any bruised tops on the scallions, then thinly slice on a bias. Chop the cilantro. Slice the lime into wedges.
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10Transfer the cooled pasta and green beans to a large bowl. Add in the Ginger-Tahini Sauce. Using tongs, toss to coat. If it feels too thick, add in a splash or two of pasta water.
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11Add in the cooked Five Spice Tofu, scallions, cilantro, and sesame seeds, and toss well. Taste, and add a few dashes of soy sauce if needed. Serve with lime wedges and squeeze on top before enjoying. Serve with your side salad, if you made one.