Garlic Tofu with Rice Noodles

Ingredients(for 1 medium bowl per person)

• 200 grams Firm tofu (Paneer can be substituted for a more Indian touch)
• 100 grams Rice noodles (Thin, gluten-free)
• 6 cloves Garlic (lahsun) (Finely chopped)
• 1 inch Ginger (adrak) (Finely grated)
• 1 medium Capsicum (shimla mirch) (Sliced thin)
• 1 medium Carrot (gajar) (Julienned)
• 2 stalks Spring onion (Chopped, including greens)
• 1.5 tablespoons Soy sauce (Use low-sodium for health)
• 1 tablespoon Sesame oil (til ka tel) (For authentic flavour)
• 1/2 teaspoon Black pepper powder (kali mirch)
• to taste Salt (Preferably Himalayan pink salt)
• 1 tablespoon Fresh coriander (dhaniya) (Chopped, for garnish) - optional

Instructions

1. 1

   Press the tofu between kitchen towels to remove excess water, then cut into small cubes. Marinate with half the chopped garlic, ginger, a dash of soy sauce, and black pepper. Let it rest for 10 minutes.

   10 minutes

   Pressing tofu well helps it absorb more flavour and gives a better texture.

2. 2

   Boil the rice noodles as per packet instructions. Once cooked, drain, rinse with cold water, and toss lightly with a few drops of sesame oil to prevent sticking.

   5 minutes

   Do not overcook noodles; they should be al dente for best texture.

3. 3

   Heat a kadhai or wok on medium flame. Add remaining sesame oil, then sauté the rest of the garlic until fragrant. Add ginger and stir for 30 seconds.

   2 minutes

   Keep the flame low to avoid burning the garlic and ginger.

4. 4

   Add marinated tofu cubes and stir-fry till golden on all sides. Remove tofu and set aside.

   4 minutes

   Stir gently to keep tofu pieces intact.