Sweet chili noodles

Ingredients:

• 100g extra firm tofu
• 2-3 pieces garlic
• 3-4 sticks green onions
• 2 tsp cane sugar
• 1 tbsp soy sauce
• 1/2 tsp + 1/2 tbsp dark soy sauce
• 2 tbsp plantbased oyster sauce
• 1 tsp potato starch
• splash of water
• splash of toasted sesame oil
• 2 tbsp chili oil
• 1/4lb spaghetti
• 1 tsp gochugaru
• 2 tsp white sesame seeds

Directions:

1. Bring a pot of water to boil for the noodles

2. Pat dry the extra firm tofu with a paper towel and place in a bowl. Use a fork to mash the tofu into a crumble

3. Thinly slice the garlic and chop the green onions

4. Make the stir fry sauce by combining the cane sugar, soy sauce, 1/2 tsp dark soy sauce, plantbased oyster sauce, potato starch, splash of water, and toasted sesame oil

5. Heat up a nonstick pan to medium low heat. Add the chili oil followed by the garlic. Fry for a couple of minutes. Then, carefully squeeze out some of the oil from the garlic and set it aside

6. When the water comes to a boil, cook the pasta to 1min less to package instructions. Remember to stir the noodles occasionally

7. Heat up the pan back to medium heat and add in the tofu. Sauté for 3-4min. Add the gochugaru and 1/2 tbsp dark soy sauce. Sauté for another couple of minutes. Then, add the green onions

8. Strain out the noodles and add to the pan followed by the stir fry sauce. Add back in the garlic and sauté for another couple of minutes

9. Plate the noodles and garnish with some white sesame seeds