We close on our house next week and holy crap I am SO excited! It’s weird because even though I’ve looked through the pictures and watched the video of our house a bajillion times, we only saw the house twice. So the excitement to see it again is overwhelming me and really I can’t think of much else except that in 9 days, we get to see our house again! And it will be ours. As first-time home buyers, it almost feels surreal.
Marc has been a champ throughout the whole process and while I’m all “Oh my gosh I want this West Elm shower curtain!” and “Look at this DIY project I found on Pinterest!” he’s been doing all of the boring mortgage stuff that takes forever to get figured out. It’s a good thing he loves me because I’ve been zero help with the paperwork. I take that back – I’ve signed where I needed to sign and did some faxing at work but not much more than that.
To redeem myself, I’ve been doing most of the packing and have an entire sunroom full of boxes to show for it. Last weekend I boxed up a lot of our kitchen appliances, dishes, and utensils, leaving only the essentials which, obviously means I still have a fully functioning kitchen. Unfortunately for you, all of my fun plates and bowls that I use for food photography have been boxed up, so get ready for the same two plates and one bowl in every picture for the next 2 weeks. I think I’ll make it up to you with pretty food, mmk?
Speaking of pretty food – how about this noodle dish?! I am SO excited about it. It contains three new obsessions of mine that make up one big obsession, which is this dish. First: crispy tofu. Kathryne made this delicious Roasted Brussels Sprout and Crispy Tofu with Honey-Sesame Glaze and ever since I made it last week, I’ve been obsessed with crispy tofu. She makes hers in the oven, which you can totally do in this recipe too, but I made mine on the stove. Both methods result in delightful crispy tofu. Second: rice noodles. Extra thin, preferably. They cook super fast and I love how they just soak up every bit of flavor you throw at them. I also love their texture and being a big texture person, this is huge for me. Third: spicy Hoisin sauce. Super flavorful and super yum, which is super important when those said noodles are soaking it all up.
So there ya have it. Those three awesome things, combined with a few other pretty great things, make one really yummy noodle dish. I alllllmost didn’t add the cilantro because I wasn’t sure how it would go with the broccoli but I am really glad I did. Since the sauce has a ton of flavor and salt from the soy sauce, Hoisin, and Sriracha, the cilantro brightens things up and adds a bit of freshness to each bite, which I loved. You could also use other veggies that you like, if you’re not a fan of broccoli. I think cauliflower, brussels sprouts, red pepper, or snow peas would all be good.
- 1 block firm tofu
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1 head broccoli cut into small florets
- 2-4 tbsp oil I used canola
- 8 oz rice noodles
- chopped cilantro for topping
- sesame seeds for topping
for the sauce:
- 2 tbsp Hoisin
- 1 tbsp honey
- 1-2 tsp Sriracha depending on how spicy you want it
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 clove garlic minced
- 1/3 cup soy sauce
- 2 tbsp water
- Start by making the sauce.
- Combine all ingredients for the sauce in medium bowl and whisk well to combine. Set aside.
- Next, the tofu and broccoli.
- Drain tofu and dry with paper towel to remove excess liquid.
- Cut tofu into slabs, length wise, then cut each slab in half and then cut into cubes.
- Add cornstarch and salt to large bowl.
- Toss the tofu cubes in cornstarch and salt, working in batches.
- Add 2 tbsp of the oil to large saucepan over medium-high heat.
- Add about half of the tofu, cooking until golden brown, about 10 minutes. You will have to keep flipping the cubes around once the sides get golden.
- Repeat with remaining tofu. Add additional oil, if needed.
- Once tofu is done, set aside on a plate.
- Add another 1 tbsp of oil to same pan and add broccoli.
- Cook 5-7 minutes, until bright green and tender. I like to add 1-2 tbsp of water and cover the broccoli, to get it to steam and cook through, without having to add more oil.
- While broccoli is cooking, you can bring large pot of water to boil.
- Add rice noodles and cook according to the package, typical just a few minutes, until they are soft.
- Combine noodles, tofu, broccoli, and sauce in the same large saucepan over medium heat, tossing to combine and heat the sauce, just for a minute or two.
- Serve into individual bowls.
- Top with cilantro and sesame seeds.