I love Thai drunken noodles, and thought the spices–with a few tweaks–would go great with local, non-GMO, hand-made tofu from Twin Oaks (I’ve harped on this before, but if you’re going to eat tofu, you should really, really give this a try).
2 tbs. coconut oil (canola can be substituted)
1 med. yellow onion, diced
1 lb. extra-firm tofu, pressed and drained, cut into 1/2 inch cubes
Turnip or mustard greens (I used 5 turnips worth–more would be better), washed and roughly chopped
2-4 tbs. chili garlic paste
2-3 tbs. oyster sauce
2-3 tsp. lime juice
8 oz. coconut milk (traditional Drunken Noodles doesn’t have this, but I wanted some sauce for the rice)
1/4 c. peanuts, chopped (optional)
dried or chopped Thai basil for garnish (optional)
Directions: heat oil in skillet or walk over medium-high heat. Add onions, saute until soft. Add tofu, cook for 3-5 minutes, until you see browning occur on most sides (my brown bits rubbed off because I didn’t press my tofu long enough–I forgot to get it out of the freezer early). Add all ingredients except peanuts and basil, and cook for several minutes, stirring regularly, to allow flavors to combine. Remove from heat, top with basil and peanuts if desired, and serve over noodles rice.
This does have some kick to it, and the more chili garlic sauce you add, the more kick it’s going to have; but, also the more flavor. So, it’s worth having some sweet wine or milk nearby to quell the heat.