Don't worry - there is no alcohol added in this dish. Instead, the intoxication comes from the spice!
The base sauce is a blend of savory, semi-sweet, and your personal preference of spiciness, which is already delicious on its own. If you feel that the noodle is too spicy, then take a bite of some stir-fried tofu to help simmer the spice down. Different levels of spiciness will punch back and forth, and before you know it, you’ll be done with the whole meal!
Prep Time: 30 minutes
Cook Time: 30 minutes
1 block of firm tofu
4 oz noodle
1/4 cup sweet onion, sliced
1/2 cup red & green bell pepper, sliced
1/2 cup white mushroom, sliced
1/4 cup canned corn
1/4 cup collard green, sliced
1 stalk spring onion, sliced
2 tbsp vegan oyster sauce
2 tbsp sweet soy sauce
2 tbsp soy sauce
1 tbsp sriracha sauce, or less
Pinch of salt & pepper
Press tofu block with TOFUDEE Tofu Press for 20 minutes. When finished, discard the water and slice the tofu into bite-size pieces. Meanwhile, cook noodles according to package instructions.
Heat a splash of oil in a medium pan over medium-high heat. Once hot, add in tofu and season with salt and pepper. Let it fry for about 8-10 minutes or until golden and crispy. Transfer to a plate and set aside.
Using the same pan, heat another splash of oil over high heat. Add in onion, red pepper, green pepper, and mushroom. Sauté until the mushroom is fully cooked and the rest of the vegetables are tender (about 4-5 minutes). Next, add in collard greens and continue cooking for another 2 minutes.
Once everything is cooked, mix in cooked noodles, corn, vegan oyster sauce, sweet soy, soy sauce, and sriracha sauce. Toss to make sure that everything is coated evenly. Last, add in spring onion and cooked tofu. Season with salt and pepper, if desired, and give one last mix. Transfer to a plate.