Spicy Thai Noodles
1 pound organic tofu, divided
4 tablespoons tamari + extra for basting tofu
4 tablespoons lime juice, freshly squeezed
4 tablespoons tomato sauce, ketchup, or tomato paste
2 tablespoons sugar
1 teaspoon chili oil
5 (3 ounce) packages instant noodles (put the spice packs away for another use)
1/2 cup szechuan or peanut oil, divided
4 cloves garlic, chopped
3 tablespoons prepared curry sauce
1/2 cup peanuts, finely chopped
4 handsful bean sprouts or 1 handful frozen green beans
3 green onions, chopped in 1" pieces
1. Preheat broiler. Fill wok with water and put it on to boil for the noodles. Cut off 1/3 of the tofu, crumble into a bowl, set aside. Slice the other piece into 5 slices. Baste slices with tamari, and broil slices on both sides until a nice brown colour. Remove, slice each into diagonal strips, and set aside.
2. Combine the following sauce ingredients into a bowl or measuring cup: lime juice, tomato sauce, vegan sugar, tamari, chili oil. Cook noodles in the rapidly boiling water for 1 minute one each side. Drain and run under cold water to stop them cooking any further.
3. Return your wok to the heat and heat a couple tablespoons oil. Stir fry browned tofu strips with garlic for 2 minutes, stirring constantly. Make a space in the center of strips, add some oil, and place crumbled tofu onto oil in a lump. Do not stir.
4. Pour on as much curry sauce as you wish, stirring gently to coat crumbles. Let cook for 2 minutes then incorporate into strips and garlic.
5. Add noodles, stirring constantly for a minute to mix well. Stir in sauce and cook, stirring, for 3 minutes. Add peanuts, sprouts or beans, and green onions, tossing until heated through. Serve immediately.