Tag: hot sauce

PB and Hot Sauce Noodles with Tofu

Because I am perpetually broke but also overspending, I eat a lot of instant noodles. On this path I’ve discovered I prefer dry instant noodles over instant noodle soup, especially during summer.

So now… all of the instant noodles I have left in my cupboard are soup based. And I don’t want to buy more dry noodles because that seems wasteful.

The ingredients for mapo noodles with silken tofu

Indorockspiration

I wanted to eat something quick and easy and cheap the other week when this dish hit me. The inspiration comes from both my tahini noodle bowl with harissa tofu puffs as well as a banging recipe for tempeh-brittle from Vanja van der Leeden’s upcoming Indorock, which I tested for her (unfortunately only available in Dutch and German).

Together their powers combined, with my hot-tingle mapo hot sauce, this is really something excellent and easy to make any day.

Variations on pb and hot sauce noodles with silken tofu

You can make this sauce with pretty much any hot sauce you like, though I’d stick to Asian variaties like srirachas and sambals.

If you’d prefer a firmer tofu with these noodles try my recipe for crispy oven-baked tofu puffs. Obviously you can also add more veg, some quickly wilted baby bok choy should do you nicely.

The ingredients for mapo hot sauce flavored noodles with silken tofu

PB and hot sauce noodles with silken tofu

Dorothy Porker
This vegan tangy spicy noodle bowl is delicious, filling and an easy treat for any weekday lunch or dinner.
Prep Time 5 mins
Cook Time 10 mins
Course Dinner, Lunch, Main course, Salad
Cuisine Asian, Vegan
Servings 1

Equipment

  • Pot for cooking noodles
  • Pot for poaching tofu
  • Bowl

Ingredients
  

  • 1 bundle noodles per person, I like udon but use whatever noodles you have
  • 6 oz - 175 gr silken tofu about half a pack
  • 2 T - 30 gr hot sauce of choice
  • 1 T - 15 gr peanut butter whatever kind you have
  • 1 t - 5 ml kecap manis sweet Indonesian soy sauce, Japanse or Chinese soy sauce will work in a pinch
  • 1 t - 5 gr honey or palm sugar to make it vegan
  • 2 spring onions finely chopped
  • 1 T - 15 gr peanuts coarsely chopped
  • 2 t - 10 gr crispy chili oil to finish, optional - I like Lao Gan Ma

Instructions
 

  • Cook the noodles per the packet instructions.
  • Cut 6 oz - 175 gr of silken tofu into cubes and poach them for 3 minutes in boiling water. You can skip this step, but poaching firms the tofu up a bit and helps it retain its shape.
  • Mix together 2 T - 30 gr of hot sauce, 1 T - 15 gr of peanut butter, 1 t - 5 ml of kecap manis, 1 t - 5 gr of honey and 1 finely chopped spring onion together in a bowl.
  • Drain the noodles and place them in the bowl with the sauce, mixing them together until the noodles are evenly coated in the sauce.
  • Top the noodle-sauce mixture with the poached silken tofu, another chopped spring onion, 1 t of coarsely chopped peanuts and a dash of crispy chili oil if you have it. You can either do this in the bowl you mixed the sauce in, to save on washing up, or get fancy and put it on a plate (or in a mason jar, but I will cut you).
Keyword easy vegan, noodle bowl, noodles, peanutbutter

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Mapo Tofu Inspired Hot Sauce

I’ve always wanted to make my own hot sauce. But I have such a long list of things I’ve always wanted to make from scratch I never got round to it before. Then a friend asked me some tips on making baked vegan wings and the hot sauce bug was back on the menu.

The issue I have with store-bought hot sauce is that the good stuff is often expensive, especially when you have to import it. And because taste is so personal you’re never quite sure what you’re getting.

Mapo tofu inspired hot sauce with tofu, rice and cucumber

Hot Sauce Research

So I got back on track with my hot sauce plans. Chili Pepper Madness has a great article on the foundations of what kind of hot sauces there are and how to make them. So that’s where I started.

Then I started thinking about flavors. I don’t like my hot sauce overtly hot, I want flavor, not burn. That sort of nonsense is for white people.

I do like my hot sauce kind of gritty texture wise. And I wanted it to be umami rich, with smoky undertones. I settled on this idea I had years ago, which is to make a mapo tofu flavored hot sauce. I used the spices from Lucky Peach’s Power Vegetable mushroom mapo tofu recipe, with the foundation for a basic Louisana style hot sauce from Chili Pepper Madness.

A temple of tofu puffs covered in mapo tofu inspired hot sauce

Mapo Hot Sauce Uses and a Name!

The result is pretty awesome. If I do say so myself. I’ve plonked it on eggs, crispy oven-baked tofu puffs and chicken and used it to make a really sumptuous vegan spicy noodle bowl with silken tofu.

I have not tested the acidity levels yet, so I’m not sure how long this keeps. Given that it’s drowning in oil, vinegar and fermented goods, I’d imagine basically until you see mold on it. Which hasn’t been the case for me yet, staring at it for the past couple of weeks or so.

I have named her: Hot Tingle Hot Sauce. After some hot tingle noodles I saw at the Asian supermarket here.

The next step of course would be to make my own doubanjiang and spicy chili crisp before making this. But hey, baby steps.

The ingredients for mapo tofu inspired hot sauce

Mapo tofu inspired hot sauce

Dorothy Porker
A course umami rich hot sauce with smoky undertones combining the basics for a Louisiana vinegar based hot sauce with the depth of flavor from mapo tofu.
Prep Time 5 mins
Cook Time 15 mins
Course Dip, Sauce
Cuisine American, Asian, Chinese, Louisiana, Sichuan

Equipment

  • Food processor
  • Small saucepan
  • Glass bottle or jar, sterilized
  • Sieve, optional

Ingredients
  

  • 6-8 cloves garlic peeled
  • 2 T - 30 gr ginger peeled and cut into pieces, weigh after peeling
  • 8 T - 120 gr doubanjiang this is a fermented broad and soy bean paste, find it at your local Asian supermarket
  • 8 T - 120 gr spicy chili crisp no nuts, Lao Gan Ma is my brand of choice
  • 8 t - 40 gr Sichuan peppercorns stems and black seeds removed
  • 4 t - 20 gr gochugaru ground Korean chili flakes, best not substituted
  • 1 1/2 c - 375 ml rice wine vinegar

Instructions
 

  • Place all the ingredients, except the vinegar, in a food processor and blend until you get to as fine a paste as possible.
  • Dump the paste into a small saucepan with 1 1/2 c - 375 ml of rice wine vinegar and bring to the boil.
  • Reduce the heat and leave to simmer for 15 minutes.
  • Leave to cool.
  • Place the mixture back into your food processor or a blender and blend again until you get a semi-fine sauce.
  • I like my sauce coarse and pulpy, but if you want a thin even sauce you can run the sauce through a fine sieve to get any grit out.
  • Bottle the sauce in sterilized glass bottles or jars. I sterilize my jars by running them through the hottest cycle in my dishwasher, this should be enough for home sterilizing in most cases.
  • Shake before use.

Notes

This sauce should keep for up to 1 month in a closed container in the fridge. 
Keyword home made, hot sauce, mapo, mapo tofu, sichuan

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