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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
These sambal noodles are tossed in a spicy and tangy sauce that consists of tomatoes, sambal oelek, and coconut milk. For a complete meal, serve the noodles with pan-fried tofu. —Food52
Ingredients
- Tofu
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16 ounces
super firm tofu
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2 tablespoons
safflower oil
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1 pinch
kosher salt
- Sambal noodles and sauce
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2 tablespoons
safflower oil
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1/2 cup
thinly sliced shallots
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1 tablespoon
minced ginger
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1 tablespoon
minced garlic
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1 cup
tomato sauce
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3 to 4 tablespoons
sambal oelek, depending on your desired level of spice
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1 tablespoon
light brown sugar
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1 teaspoon
kosher salt
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1/2 teaspoon
ground coriander
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1/4 cup
canned coconut milk
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10 ounces
rice noodles
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1 handful
sliced scallions for garnish
Directions
- Tofu
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Cut the tofu into 1/2-inch slices. Then, cut them in half to get 2 smaller rectangles. Finally, take each rectangle and slice them diagonally to get small tofu triangles (see note 3).
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Heat a nonstick skillet with 1 tablespoon of oil over medium-high heat. Add half the tofu to the skillet. Sprinkle a pinch of salt over the tofu.
Pan fry the tofu for 3 to 4 minutes, until the bottoms are golden brown. Then, flip over the tofu and pan fry the other side for another 3 minutes. Transfer the pan-fried tofu to a plate.
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Add another tablespoon of oil to the skillet and pan fry the remaining tofu.
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Turn off the heat and transfer the first batch of tofu back to the skillet. Set the tofu aside while you cook the noodles and sauce.
- Sambal noodles and sauce
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While you pan fry the tofu, start cooking the noodles. In a large saucepan or pot, bring 2 to 3 quarts of water to boil. Add the rice noodles and cook them according to the package directions (I cooked mine for 5 to 6 minutes). Stir the noodles frequently to keep them from sticking together.
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Once the noodles are cooked, drain the noodles and rinse them under cold water (see note 4).
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For the sauce, heat 2 tablespoons of oil in a large skillet over medium heat. Add the shallots and cook them for about 2 to 3 minutes, until they soften. Next, add the minced ginger and garlic, and cook them for 30 seconds, until fragrant.
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Add the tomato sauce, sambal oelek, brown sugar, salt, and coriander to the skillet. Stir to combine. Cover the skillet with a lid, and let the sauce simmer for 5 to 6 minutes.
Uncover the skillet, add the coconut milk, and stir to combine.
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Scoop out 1/3 cup of the sauce and toss it with the tofu.
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Add the rice noodles to the remaining sauce and toss to coat the noodles with the sauce. Turn off the heat.
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Serve the noodles with the tofu. Garnish with sliced scallions, if desired.
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