Recipe: No Sweet Sour's Vegan Tofu Noodles
The Covid-19 lockdown in the UK has disrupted society as we know it. Not just our physical movements, but our psyches and mental health. One thing I found was that I lost my appetite. Not quite the actual feeling of hunger; rather I lost any desire to cook something tasty or chase flavour-based stimulation. And since the government advice is to avoid going into stores except for essential shopping, I’ve been raiding the store cupboard much more. So for the first time I found myself looking to other people’s recipes in hope of kick starting my appetite, and thus I had an idea to cook recipes shared by my Instagram friends.
Michelle Zhao, who shares her food creations on Instagram as @nosweetsour and blogs at nosweetsour.com, was one of my #ChineseFoodiesofIG interviewees last year. I tried her vegan tofu noodles, which were inspired by a street food experience in Chengdu, Sichuan. They were super easy, refreshing, flavourful and very fun to take photos of. Here is her recipe below.
Let me know if you try this recipe and share your results on Instagram with #CelestialPeach.
Ingredients (serves 1)
80g wheat noodles
150g soft tofu
2tbsp soy sauce
1 tbsp sesame oil
1 tbsp sesame paste
2 tbsp chilli oil
1 tsp sugar
Chopped spring onions
Salt and pepper, to taste
Instructions
Cook the noodles according to instruction.
Boil the tofu in a large pot of water for two minutes, then drain and set aside.
Meanwhile, make the dressing by mixing the soy sauce, sesame oil, sesame paste, chilli oil and sugar. Add salt and pepper to taste.
Place the noodles in a bowl, top with the tofu, drizzle with dressing and sprinkle over the spring onions.
