Description
Chewy homemade potato noodles meet crispy tofu in a savory soy-garlic sauce. Comforting, hearty, and perfect for cozy nights or quick weeknight dinners.
Ingredients
- 2 large starchy potatoes (Russet or Yukon Gold)
- 1 ½ cups potato starch or cornstarch
- ½ tsp salt
- 1 block firm tofu, pressed and cut into cubes
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp oil for pan-frying
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or brown sugar
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- Optional: 1 tsp chili flakes or Sriracha
- Chopped scallions
- Toasted sesame seeds
- Thinly sliced cucumber or carrots
Instructions
- Make the Potato Dough:
- Peel and dice the potatoes. Boil until soft.
- Drain and mash until smooth. Let cool slightly.
- Add potato starch and salt. Mix until a smooth, pliable dough forms.
- Shape the Noodles:
- Roll the dough into thin ropes (about ½ inch thick).
- Cut into 2-inch pieces. Leave as-is or roll into ovals.
- Bring a pot of water to boil. Drop noodles in batches. They’re done when they float—about 1–2 minutes.
- Prepare the Tofu:
- Toss tofu cubes in soy sauce and cornstarch.
- Heat oil in a skillet over medium heat.
- Pan-fry tofu until crispy on all sides. Set aside.
- Make the Sauce:
- In a bowl, whisk all sauce ingredients until well combined.
- Add cooked noodles and tofu to the skillet. Pour sauce over.
- Toss gently over low heat until everything is evenly coated.
- Serve and Garnish:
- Top with chopped scallions, sesame seeds, and fresh veggies if using. Serve warm.
Notes
Use starchy potatoes like Russet or Yukon Gold for the best texture. Don’t overcook the noodles, remove as soon as they float. For meal prep, double the sauce and store for future use.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boil, Pan-Fry
- Cuisine: Asian-Inspired