I tried this recipe this weekend.
Ingredients:
150g extra firm tofu (more is ok)
5-6 pieces garlic
small piece ginger
3 sticks green onion
olive oil for frying
3 tsp dark soy sauce
150g noodles (of your choice)
1 tbsp paprika (didnt have gochugaru)
1 tbsp plant-based oyster sauce (didnt use)
Process:
- Mash the tofu into a crumble with a fork
- Finely chop the garlic, ginger, and green onions
- Heat up a nonstick pan to medium heat with olive oil. Add the crumbled tofu. Sauté for 3-4min
- Add 2 tsp dark soy sauce and sauté for another couple of minutes. Set the tofu aside
- Bring a pot of water to boil for the noodles
- Place the nonstick pan back on medium low heat. Add 2 tbsp olive oil and the garlic and ginger. Cook for about 2-3min
- When the water comes to a boil, cook the noodles for 1 min less to package instructions. Stir occasionally to keep them from sticking
- Add the paprika to the garlic and ginger. Cook for about 1min. Then, add the oyster sauce.
- Strain out the noodles and add to the pan. Add 1 tsp dark soy sauce and the crumbled tofu. Turn the heat up to medium and sauté for 2-3min. Add the green onions and sauté for another minute
This is my result:
As usual, doesn’t look like the video, but it is tasty!