Quick Spicy Noodles with Tofu
Maggie Baird
Cook Time: 25 min
Yields: 2 servings
Optionals: roasted sesame oil, sesame seeds, 1 tsp fresh grated ginger
  • 1 pkg (8 oz) pad thai style rice noodles
  • 1/2 cup olive oil
  • 1 tsp chili flakes
  • 2 medium garlic cloves
  • 1/3 cup tamari
  • 1 pkg of firm tofu (water-packed)
  • 1 head of broccoli
  1. Drain the pkg of tofu and cut into cubes (should make about 40).
  2. Fill a saucepan halfway with water.
  3. Cut broccoli into florets, slice stems, and add to water.
  4. Cover and cook on medium-high heat until broccoli is fork tender.
  5. Remove broccoli with a slotted spoon and set aside.
  6. Add more water to the pot and cook pkg noodles according to pkg directions.
  7. Rinse to remove starch, drain, place in bowl or serving dish and set aside.
  8. Heat cast-iron skillet, add 1/2 cup olive oil and 1 tsp red chile flakes to medium heat and cook for 30 seconds.
  9. Add two garlic cloves (crushed in garlic press) Opt: add 1/2 – 1 tsp grated fresh ginger.
  10. Turn off heat to prevent garlic from burning.
  11. Pour hot chile/garlic oil over rice noodles and combine with tongs.
  12. Place tofu into the same skillet (with chili oil remnants) over medium heat. Stir to coat.
  13. Add 1/3 cup tamari (recommend GF, low sodium) to tofu and continue to cook.
  14. Add rice noodles to skillet with tofu and toss together with tongs. Add more tamari if desired.
  15. When thoroughly heated and combined, turn off heat and top with the cooked broccoli.
  16. Using scissors, cut scallions (green onion tops) over dish.

    Opt: Add a splash of roasted sesame oil and sesame seeds