Noodles
Garlic Calamansi Noodles with Tofu
Quick pantry noodles with crisp tofu, lots of garlic and a bright calamansi-soy dressing for a meatless weekday meal.
Prep15 minutes
Cook20 minutes
Serves4
LevelEasy
Quick pantry noodles with crisp tofu, lots of garlic and a bright calamansi-soy dressing for a meatless weekday meal.
Ingredients
- 350 g egg noodles or wheat noodles
- 400 g firm tofu, drained and cubed
- 8 cloves garlic, sliced thinly
- 3 tablespoons soy sauce
- 3 tablespoons calamansi juice
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil, optional
- 2 tablespoons cooking oil
- 1 carrot, julienned
- 1 cup cabbage, sliced
- Spring onions and black pepper to taste
How to cook it
- Press tofu between clean towels for 10 minutes, then cut into cubes.
- Mix soy sauce, calamansi, brown sugar and sesame oil.
- Cook noodles until just tender. Drain and rinse briefly if the package recommends it.
- Heat cooking oil in a wide pan. Brown tofu on several sides, then transfer to a plate.
- Lower the heat and cook sliced garlic until pale golden. Remove half for topping.
- Add carrot and cabbage. Stir-fry for 2 minutes, then add noodles, tofu and the calamansi mixture.
- Toss until hot and evenly coated. Finish with spring onions, pepper and reserved garlic.
Kitchen tip: Prepare and measure everything before turning on the stove. Taste near the end, adjust seasoning gradually, and serve the noodles as soon as they reach the right texture.
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