Spicy Garlic Noodles

By lorik

Ingredients

• 1 (16-ounce) box fettuccine noodles (or other thick wheat noodle)
• 1 tablespoon toasted sesame oil
• 14 ounces extra firm tofu, drained and pressed
• 1 1/2 tablespoons cornstarch
• 1/4 teaspoon Chinese five-spice powder (optional)
• 2 tablespoons peanut oil
• 4 ounces sliced shiitake mushrooms
• 1 large shallot, finely diced
• 1 inch knob of ginger, finely chopped
• 3 cloves garlic, finely chopped
• 3 tablespoons soy sauce or Bragg's liquid aminos
• 2 tablespoons chili sauce (I used Sriracha)
• 2 tablespoons agave nectar (or honey)
• 1/2 cup broth of choice
• 2 sliced scallions, for garnish

Preparation

Step 1

Crumble the tofu into a mixing bowl and combine with the cornstarch and five spice powder. Coat the bottom of a wok or frying pan with peanut oil and heat on high until it’s almost smoking. Brown the tofu, stirring continuously, until it resembles cooked, ground meat. Remove the tofu from the pan and set aside; don't clean the pan.

Add the mushrooms, shallots, ginger, and garlic to the pan, using more oil if necessary. Lower the heat to medium and sauté until the mushrooms are golden and the shallots are slightly caramelized. Add the soy sauce, chili sauce, and agave nectar. Return the tofu to the pan. Add the broth to the mixture and cook for an additional minute, stirring to combine.
Toss the mixture with the noodles and scallions.