sweet and sticky garlic shiitake noodles with crispy tofu

alright, friends. are we doing alright? i think ‘just alright’ has been my steady state these last few weeks, and i’m pulling apart the threads to figure out of this is ok, if it’s simply this season, or if its something that needs deeper digging. unclear as of right this very moment, but i’ve been self-soothing with fistfuls of halloween candy and dry red wine in the mean time so WE’RE JUST FINE OVER HERE, THANKS!

sending you a soft smile and a nudge to take care of yourself in whatever way that looks and feels for you, ok?

if i can offer anything right now, it’s this noodle dish. a hot meal, fresh pasta, and a sweet and sticky shiitake garlic sauce is not a cure-all but it sure does help-some.

this dish has a lot of working parts that are working at once, but few ingredients and comes together quickly. tofu, shiitake mushrooms, lots of garlic, soy sauce, miso, a little sweetness, and fresh noodles - all good things are happening here. i can’t recommend enough getting the excess liquid out of your tofu first for that extra extra crispy goodness - the seared crust gives this such incredible texture that plays well off the soft noodles and garlic. trust!

a few things before we get started:
- this dish is inherently vegan, but use ingredients that make the most sense for your life + kitchen
- i would not, however, recommend swapping the tofu for a different protein. the crispy outside and silky soft is really the whole point of the dish
- fresh pasta is KEY. please please please use fresh - it adds a chewiness and lovely thickness that works so well with the mushrooms and sweet and sticky sauce
- this is best served hot and right away; tofu doesn’t really crisp up the same as leftovers, you know?
- if you want this spicy, be my guest and add all the chili flakes. all of them.

sweet and sticky garlic shiitake noodles with crispy tofu
makes: 4 servings
prep time: 10 minutes
cook time: 15 minutes

1lb fresh egg, fettuccine, or linguine noodles
1 block of extra firm tofu
2tbsp corn starch or arrowroot powder
8oz shiitake mushrooms, sliced
4 cloves garlic, minced
1/4c scallions, sliced
2tbsp oil, divided, whatever you have on hand
1tsp salt
1tsp black pepper

for the sauce:
1/2c soy sauce or coconut aminos
1/4c maple syrup (honey or agave works here, too)
1/4c sesame oil
1tbsp miso paste
1tbsp rice vinegar
juice from 1 lime
pinch (or more) of chili flake

wrap the block of tofu in a kitchen towel and place a heavy pan or pot on top. this will remove any excess liquid so your tofu gets extra crispy! then, slice the tofu into rectangles, and toss in a large bowl with the corn starch, salt, and pepper. set aside.

get a pot of water boiling for the pasta. once boiling, add the noodles. they’ll cook in just a few minutes. once cooked through, drain the pasta water and set the noodles aside.

in a large skillet, heat 1tbsp olive oil over medium heat. add the tofu, and sear for 2-4 minutes per side until golden and crispy. remove the tofu from the skillet and set aside. while the tofu is sautéing, whisk the ingredients for the sauce until combined.

add the remaining olive oil to the pan. add the mushrooms, garlic, and scallions, and saute until the mushrooms soften and the garlic becomes fragrant. add the sauce, and lower heat to a simmer. add the cooked noodles to the skillet, and toss to combine.

to serve, pile the noodles and mushrooms into a bowl, and top with slices of tofu. add extra lime juice and scallions for garnish, if you like.