Two of my favorite things are dan dan noodles and General Tso’s tofu! I decided to kinda splice them together. I made a sort of dan dan noodle dish that is flavored like General Tso’s chicken. Thus, these quick vegan General Tso’s tofu noodles were born. Crumbled tofu to mimic the ground meat in a dan dan noodle dish. That is coated in cornstarch and stir fried first to make it crispy. Tossed with General Tso’s sauce. Then served over noodles that are tossed in some soy, vinegar and agave. Then when you are ready to eat, you stir it all together, just like dan dan noodles. This dish is spectacular!
What You Need For These Incredible Vegan Noodles:
- Extra-Firm Tofu: You don’t need to press the tofu, you just squeeze some of the liquid out over the sink since you are crumbling it.
- Cornstarch: Tossing the crumbled tofu in the cornstarch will make it nice and crispy.
- Soy Sauce, Hoisin, Rice Wine Vinegar, Chili Paste, Brown Sugar: These are the start of the General Tso’s sauce.
- Sesame Oil, Vegetable Broth: These are also mixed in with the sauce ingredients.
- Noodles: I used vegan Lo Mein noodles.
- Garlic: To start cooking the tofu.
- Vegetable Oil: For sautéing the tofu.
Honestly, the first bite I took of these vegan General Tso’s tofu noodles, I was shocked. Totally shocked by how incredible they tasted. I was like, where have you been all my dang life. Not to mention, they are so fast to make. You don’t have to press the tofu, you don’t have to marinate it. The noodles can be cooked while you sauté the tofu. The whole thing may take 30 minutes if you go really slow. But, frankly, you could make them in 20 minutes. 20 minutes until you are deep in a bowl of pure hapiness!
Why Should You Make These Noods?
- They are so quick and easy.
- These noodles are probably the most delicious noodles.
- You can customize the spice level, making them not spicy at all or very spicy.
- This dish is mostly made with things you probably already have in your pantry.
- EVERYONE will love these noodles!
Quick Vegan General Tso’s Tofu Noodles
For The Tofu
- 1 Block(15oz) Extra firm tofu
- A few pinches of Salt and pepper
- 2 Tablespoons Cornstarch
- 2 Tablespoons Soy sauce
- 1 Tablespoon Hoisin
- 1 Tablespoon Rice wine vinegar
- 2 teaspoons Chili paste, sambal or gochujang
- 1 teaspoon Sesame oil
- 3 Tablespoons Brown sugar
- 1/2 Cup Vegetable broth
- 2 Tablespoons Vegetable oil
- 6 Cloves Garlic, chopped
- Squeeze as much liquid out of the block of tofu as you can over the sink. I like to wrap it in a paper towel and squeeze it.
- Crumble the tofu into a medium sized mixing bowl. Make sure you have pretty small crumbles.
- Sprinkle the tofu with a pinch of salt and pepper, then sprinkle the cornstarch over the tofu and toss to coat the tofu. Set aside.
- In a small mixing bowl, whisk together the soy sauce, hoisin, rice wine vinegar, chili paste, sesame oil, brown sugar and vegetable broth.
- Now, heat the vegetable oil in a large non-stick skillet on high.
- Add the garlic and the tofu to the skillet and sauté until the tofu is brown and crispy. About 7 to 9 minutes, reducing heat as needed.
- While the tofu cooks, cook the noodles according to package directions and then drain when finished.
- Once the tofu is crispy and golden brown, pour the sauce you whisked together into the skillet with the tofu, let the tofu simmer in the sauce until it thickens slightly. About 2 to 3 minutes. Turn off the heat.
- Now, put the noodles into a large bowl and pour the soy sauce, rice wine vinegar, agave and scallions into the bowl with the noodles. Toss to combine.
- Serve the noodles by dividing the noodles evenly into bowls and then evenly top with noodles with the tofu and more scallions if desired. Add steamed broccoli to each bowl if desired.
- Right before eating, toss everything together in your bowl!