Rising chef Nick Kimman uses his Balinese upbringing to bring us this wonderful dish. This dish is an amalgamation of Asian dishes all on one plate, the spicy tofu and slightly sweet soy noodles complement each other creating a harmony flavor with every bite.
Fusion Asian Tofu Noodles
- Prep Time
- 250f Tofu
- 3 small red chillies
- 2 Stalks Spring Onion
- 1 Tsp Ginger
- 1 Brown onion
- 2 Fermented Turmeric Capsules (opened)
- 1 Tbsp Coconut Aminos or Soy Sauce
- 2 Tbsp of coriander
- 2 Tbsp of Olive Oil
- 250g Noodles or Substitute with Kelp Noodle if desired
- 6 garlic cloves
- 1 Tbsp sweet soy sauce
- 1 Tbsp Sprouted LSA
- 2 Bay Leaves
- salt and pepper to taste
- enough water for noodles
- Gather all the veggies (chilies, coriander, garlic, ginger, spring onion, onion) and dice them. Then keep them all separate. Cut the tofu into cubes (or any shape you please) and season with the fermented turmeric powder from the capsules
- Add the water to a pot and season it with salt put it on a flame and wait for it to boil.
- On a frying pan heat up some olive oil and once hot toss in the onions. Stir around the onions and turn down the heat, bring them together in a pile and cover with lid.
- The water should be boiling now, add the noodles (which ever one you bought) to the pot along with bay leaves. Cover and let that boil. Once noodles are cooked, drain them and toss them around in a bowl with some sesame or olive oil, make sure the pot is clean and ready to be used again.
- Stir around the onion again and let it simmer, once they turn slightly golden and you can smell that sweet aroma add the chilies, ginger and soy sauce (olive oil if needed). Turn up the heat and stir.
- Once mixed place the tofu into the pan and smother them in sauce, make sure every side gets equal attention. Turn down the heat, put a lid on the pan and let that sizzle.
- In the pot heat up some olive oil and once hot place in the garlic, once they’re a little toasty add the sweet soy and mix well. Then add the noodles and LSA before mixing it well. Turn down the heat and let it simmer.
- The tofu now should be aromatic, check the tenderness with a fork. If it is not tender enough then just stir it around and turn down the heat to simmer. Once Tofu is done, Turn off the flames and let the flavors familiarize themselves with one another.
- Once done plate in any way you like. Top the tofu as much or as little spring onion as you like and dig in. (you can also add more LSA on the top of the noodles for that extra crunch)
I am passionate about inspiring health in all aspects of people's being. I’m a Columbia University trained Psychologist (Licensed MHC in NYC), a Holistic Nutritional Health Coach, LifeForce® Yoga practitioner, ...Read more about this chef..