Looks good! I probably woulld have marinated the tofu on my end as I love marinated tofu :)
thanks. I kind of think marinating tofu is a waste of time only because I think of what I’m making minutes before I do it and I love the taste of tofu. Not pictured is the hot chili sauce and extra brown sauce I put on top
Do you (and others who want to weigh in) stir fry the noodles as well? I typically just dump the noodles in the saucy pan after I turn the heat off but I am wondering if I am missing a potential improvement?
To be honest I’ve done no stirring of the noodles.
I boiled the noodles and drained and left in cold water while I cooked up the sliced up vegetables til soft then I added my brown sauce to that which is dark soy sauce, rice wine vinegar, spoon of sugar, 5 spice, red chili powder with water and corn starch until it thickened up and put the saucey veg on top of the noodles. I put extra soy sauce and hot chili sambal over this before I ate it
Thanks! I think the cold water soak is the step I’m missing. I don’t typically do that and the noods just clump. So I’ve taken to adding them to the sauce to lubricate or whatever. Keeping them separate makes portioning easier.
