Manchurian Noodles (Indo-Chinese Ginger Garlic Chili Noodles)

Step 1

Press and cube the tofu if you haven’t already and set aside. Cook your noodles according to the package instructions. Then rinse in cold water and set aside.

Step 2

Heat a teaspoon of oil in a large skillet over medium-high heat and once hot add the tofu and cook until the tofu is golden on most of the edges, 7-9 minutes.

Step 3

In the meantime prepare the sauce aromatics; combine the garlic, ginger, green chili, and onion in a small food processor. Process until finely chopped, remove and set aside. Add the bell peppers and process until coarsely chopped. Set those aside as well.

Step 4

Remove the tofu from the skillet and add another teaspoon of oil. Reduce the heat to medium and add the sauce aromatics(ginger, garlic, chili, onion) that were chopped and a good pinch of salt. cook for one minute then add the chopped bell pepper and another pinch of salt. Cook for another 2-3 minutes

Step 5

Add the sambal oelek, soy sauce, ketchup, vinegar, black and white pepper, and maple syrup. Mix really well until it starts to come to a boil.

Step 6

Add the cornstarch and water mixture and mix in. Let the mixture come to a boil for a minute or so. Then add in the cooked noodles and crisped-up tofu and toss really well.

Step 7

Switch off the heat and toss again to coat all of the noodles and tofu with the sauce. Top with  chopped green onions and sesame seeds and serve.