Since I hail from Vancouver, I grew up on a steady diet of Japanese food.
By 5-years-old I had my favourite sushi rolls and drank miso soup like milk.
When I first moved to Toronto as a student, I became obsessed with finding Asian food stores so that I could re-create my favourite Japanese dishes or even better, create a little Asian fusion in my kitchen.
When I first discovered tofu noodles I was elated. They were cheap, full of protein, fast to prepare and a great base for all of my Japanese sauces.
Tofu noodles come in packs of water, and I’ve got to warn ya: they’re a little stinky when you first open them up.
The secret is to drain them, rinse them with water, and then use them as a base for a flavorful sauce. I also love to throw them into soups or add them to a hearty pasta sauce.
While I don’t eat a lot of tofu, I love these as a quick, gluten-free, protein packed fix to have in my fridge. I also sometimes use yam noodles, which are very similar, but without the protein.
Some of my favourite dishes I’ve come up with using tofu noodles are stupidly cheap. If you can find an authentic Asian grocery store you will get the best bang for your buck on these items. My personal favorite in Toronto is a store called H-Mart in Korea town.
You can have a lot of fun getting creative with these noodles, but here are some fun basic recipes using well priced ingredients I picked up in K town.
You can also now find tofu noodles at Whole Foods, and if you can’t find spicy Korean tuna you can easily sub this with some spicy tempeh or make your own spicy fish!
[box]Miso Eggplant Tofu Noodles
- One pack of tofu noodles
- Baby eggplants
- 1 tbsp Chopped ginger
- 2 tbsp white miso paste
- One green onion
- 1 tbsp Soya sauce
- 2 tbp Rice vinegar
1. Drain noodles, then heat in a pot with fresh ginger, miso paste and rice vinegar
2. Steam chopped baby eggplants, saving two to cut into large halves
3. Take steamed large halves, drench in miso, then fry in a hot skillet with oil
4. Add eggplant to noodles, along with some chopped green onion, and enjoy!
Spicy Korean Tofu Noodles with Tuna
- One pack of tofu noodles
- Half a large tin of spicy chili tuna
- Handful of chopped red pepper
- Handful of chopped green onion
- 1 tbsp Chopped ginger
- Drizzle of hot chili paste
- 1 tsp Rice vinegar
- Dash of Worcester sauce
1. Drain noodles, throw in hot pot
2. Add spicy chili tuna (packed with great sauce)
3. Add in all other ingredients
4. Enjoy, and slurp up sauce[/box]
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