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Tuesday 15 October 2024 20:05:50 GMT
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Cumin Chili Spice Tofu with Shallot Noodles 🍜 (recipe below ⬇️) This fall, I’ve teamed up with @nasoya, my go-to tofu brand, to bring you a flavorful and cozy meal made with their Organic Extra Firm Cubed Tofu. If you’ve been following me for a while, you might know that tofu is my favorite source of plant-based protein. It’s packed with all nine essential amino acids and loaded with calcium, making it a staple in my kitchen. The best part? It’s like a blank canvas, soaking up any spices and seasonings you coat it in, just like this cumin chili sauce. Enjoy! 😊 * Prep time: 5 min * Cook time: 30 min * Serving: 2
 Tofu * 270g Nasoya Organic Extra Firm Cubed Tofu * 1 tbsp cornstarch * 1 tbsp avocado oil
 Cumin Chili Sauce * 2 tbsp light soy sauce * 1 tbsp avocado oil * 1 tbsp cumin seeds * 1 tsp chili flakes * 1/2 tsp white pepper * 1/2 tsp ground ginger * 1/2 tsp salt * 1 tsp cornstarch
 Shallot Noodles * 200g dry knife cut noodles * 4 shallots, thinly sliced * 1/4 cup avocado oil * 1 tsp dark soy sauce * 1 tbsp brown sugar * 1 tbsp miso paste * 1 lemon
 Garnish * 1/4 cup cilantro, chopped
 Method 1. Prep the tofu: Drain and remove the tofu from the package. Pat it dry with a clean kitchen towel and set aside. 2. Prep the spices and sauce: Toast the cumin seeds in a pan for 1 minute, then transfer to a mortar and pestle and grind into a powder. In a small bowl, combine half of the cumin powder (reserving the rest for later) with the remaining cumin chili sauce ingredients. 3. Cook the tofu: Heat a nonstick pan with avocado oil. Lightly dust the tofu with cornstarch and cook for 5 minutes on each side, until golden brown. Add the cumin chili sauce to the pan and cook until the sauce thickens, about 2-3 minutes. Remove from heat. 4. Cook the noodles: Bring 6 cups of water to a boil in a pot. Cook the noodles according to package instructions (usually about 5 minutes). Rinse with cold water and set aside. 5. Cook the shallots: Drain the water from the pot and add avocado oil. Once hot, sauté the shallots for about 10 minutes, stirring occasionally, until caramelized. While they cook, combine the dark soy sauce, brown sugar, miso paste, and lemon juice in a small bowl. Once the shallots are light golden brown, add the noodles and sauce to the pot and mix well. 6. Serve: Divide the noodles and tofu into two bowls. Sprinkle the remaining cumin powder over the tofu, garnish with cilantro, and enjoy!
Cumin Chili Spice Tofu with Shallot Noodles 🍜 (recipe below ⬇️) This fall, I’ve teamed up with @nasoya, my go-to tofu brand, to bring you a flavorful and cozy meal made with their Organic Extra Firm Cubed Tofu. If you’ve been following me for a while, you might know that tofu is my favorite source of plant-based protein. It’s packed with all nine essential amino acids and loaded with calcium, making it a staple in my kitchen. The best part? It’s like a blank canvas, soaking up any spices and seasonings you coat it in, just like this cumin chili sauce. Enjoy! 😊 * Prep time: 5 min * Cook time: 30 min * Serving: 2
 Tofu * 270g Nasoya Organic Extra Firm Cubed Tofu * 1 tbsp cornstarch * 1 tbsp avocado oil
 Cumin Chili Sauce * 2 tbsp light soy sauce * 1 tbsp avocado oil * 1 tbsp cumin seeds * 1 tsp chili flakes * 1/2 tsp white pepper * 1/2 tsp ground ginger * 1/2 tsp salt * 1 tsp cornstarch
 Shallot Noodles * 200g dry knife cut noodles * 4 shallots, thinly sliced * 1/4 cup avocado oil * 1 tsp dark soy sauce * 1 tbsp brown sugar * 1 tbsp miso paste * 1 lemon
 Garnish * 1/4 cup cilantro, chopped
 Method 1. Prep the tofu: Drain and remove the tofu from the package. Pat it dry with a clean kitchen towel and set aside. 2. Prep the spices and sauce: Toast the cumin seeds in a pan for 1 minute, then transfer to a mortar and pestle and grind into a powder. In a small bowl, combine half of the cumin powder (reserving the rest for later) with the remaining cumin chili sauce ingredients. 3. Cook the tofu: Heat a nonstick pan with avocado oil. Lightly dust the tofu with cornstarch and cook for 5 minutes on each side, until golden brown. Add the cumin chili sauce to the pan and cook until the sauce thickens, about 2-3 minutes. Remove from heat. 4. Cook the noodles: Bring 6 cups of water to a boil in a pot. Cook the noodles according to package instructions (usually about 5 minutes). Rinse with cold water and set aside. 5. Cook the shallots: Drain the water from the pot and add avocado oil. Once hot, sauté the shallots for about 10 minutes, stirring occasionally, until caramelized. While they cook, combine the dark soy sauce, brown sugar, miso paste, and lemon juice in a small bowl. Once the shallots are light golden brown, add the noodles and sauce to the pot and mix well. 6. Serve: Divide the noodles and tofu into two bowls. Sprinkle the remaining cumin powder over the tofu, garnish with cilantro, and enjoy!
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TIFF’S TABLE no.17: Thai-inspired Peanut Curry (28g protein per serving) Peanut butter makes everything taste better 😁 but if you’re allergic, I have some substitutions to achieve the same level of creaminess. Bold, comforting, and super tasty - this is the best meal I’ve made this week. If you want to make it yourself, you can find the full written recipe at tiffanybach.substack.com or head to the link in my bio #tiffstable #highprotein #plantbased
TIFF’S TABLE no.17: Thai-inspired Peanut Curry (28g protein per serving) Peanut butter makes everything taste better 😁 but if you’re allergic, I have some substitutions to achieve the same level of creaminess. Bold, comforting, and super tasty - this is the best meal I’ve made this week. If you want to make it yourself, you can find the full written recipe at tiffanybach.substack.com or head to the link in my bio #tiffstable #highprotein #plantbased

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