Chili Tofu with Noodles Soup

Tofu, AKA, "The Boss"

There is a myth that you have to do a great deal to tofu to make it taste okay.  This recipe proves that is not true.  It's pretty easy, and makes a meal with another vegetable or salad (or in the case of my husband, Dan and me, it makes a meal all by itself).  I do make a vegetable stock instead of using chicken stock, but either works really well.  And it looks lovely in the bowl.  This recipe seems to be in several locations on the internet, and I have adapted it quite a bit, including but not limited to upping the vegetable quotient, cooking the tofu for less time, making it soupier, using firm rather than extra firm tofu (more tender), and changing Chinese wheat noodles to brown rice noodles (available in many supermarkets, and white rice noodles work just as well). I use Annie Chun's brand of brown rice "Pad Thai" noodles which are about 1/4 of an inch thick before cooking and actually get thinner when cooked, perfect for this recipe.  They are delicious and gluten free too.  I use a smaller amount of noodles than most recipes suggest even though I like noodles.  I don't like when they "glop up" the broth.   Here's my version:

Chili Tofu with Noodles Soup

            Ingredients

            1 qt. reduced-sodium chicken or vegetable broth

            2 cups water

            1 tablespoon minced fresh ginger

            1 tablespoon minced fresh garlic

            4 tablespoons reduced-sodium soy sauce, divided

            1 tablespoon Asian sweet chili or chili garlic sauce

            1 pkg. (14 oz.) firm tofu, drained and patted dry

            ½ -1 tablespoon vegetable oil (I use light sesame oil or peanut oil)

            about 5 ounces rice noodles, such as pad thai noodles

            1½ cup shredded carrots or carrots cut into matchsticks (I do matchsticks)

            3 cups spinach leaves

Preparation

1. Combine broth, 2 cups water, the ginger, garlic, and 3 tablespoons of the soy sauce in a medium saucepan. Bring to a simmer over medium heat and simmer 10 minutes, partially covered.

2. Meanwhile, in a small bowl, stir the remaining 1 tablespoon of soy sauce and 1 tablespoon of chili sauce together and set aside.

3. While the broth is simmering, cut the tofu horizontally into 4 slabs; dry both sides of the tofu well. Heat oil in a large frying pan over medium heat until quite hot. A nonstick pan tends to work better, but if you'd rather use a regular pan, just use a bit more oil.  Put tofu into the pan carefully and sear, turning once, until lightly browned in most spots, about 4 minutes total. Do not overcook. Remove from heat and place on a plate lined with paper or kitchen towel to absorb any extra oil.   Remove towel and, using a spoon, spread soy-chili mixture over tofu and turn gently to coat both sides. 

4. Add the noodles to the broth and cook, stirring occasionally, about 4 minutes and then add the carrots.  Cook another 1-3 minutes until carrots are still a bit crunchy and noodles are done.  Stir in spinach and cook just until wilted (seconds). Ladle noodles, broth, and vegetables into four bowls and top each with a slab of tofu. Drizzle tofu with more chili sauce if you like.   Can serve four with salad or another vegetable.

Let me know what you think.

And meanwhile, be well!