Wednesday, June 15, 2011

Szchuan Sesame Noodles with Five-Spice Tofu

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Northern California seems to be a bit behind this year -- it's June and still in the mid-70s. But I think that's warm enough for some cold noodles, right? This is a Szchuan classic -- a bit sweet and spicy with lots of crunch from shredded cucumbers, carrots and bean sprouts. I added some roasted five-spice tofu to boost the protein in this dish.

You'll need:
  • 3 cups cooked Chinese-style noodles, drained and chilled
  • 1/2 cup shredded carrot
  • 1/2 cup shredded seedless cucumber
  • 1/2 cup bean sprouts
  • 1 cup firm tofu, diced
  • 1 tablespoon five-spice powder
  • 2 teaspoon canola oil
  • 1 portion spicy sesame sauce, recipe below
For the spicy sesame sauce, you'll need:
  • 3 tablespoon sesame paste (tahini sauce), well mixed
  • 1 tablespoon hot sauce, adjust for desired heat (I use Sriracha)
  • 1 teaspoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1/4 to 1/3 cup water
Pre-heat oven to 375. Toss tofu with five-spice powder and canola oil. Roast for 30 minutes. Stir once half-way through the process.

Mix sesame paste, hot sauce, rice wine vinegar and soy sauce together. Stream in water to thin the sauce to a a consistency that allows you to drizzle it on the noddles.

Toss together shredded carrots, cucumber, bean sprouts, noodles, roasted tofu and sauce. Serve cold.

1 comment:

  1. I'm wondering for this recipe how much it is delicious. I think, this dish is more delicious than I expect. I want to try this recipe tonight for our dinner. I wish you would also post a stir fry sauce recipe. Thank you for sharing this with us.