CHILI RECIPE WITH NOODLES RECIPES

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SAUCY TOFU NOODLES WITH CUCUMBERS AND CHILI CRISP RECIPE ...



Saucy Tofu Noodles With Cucumbers and Chili Crisp Recipe ... image

Get your Hulk on while squeezing out every bit of water from the tofu—it’s critical to achieving the crisp crumbles that make the sauce’s texture so satisfying.

Provided by Christina Chaey

Yield 2–4 servings

Number Of Ingredients 17

¼ cup soy sauce
1 Tbsp. light or dark brown sugar
1 Tbsp. tahini
1 Tbsp. toasted sesame oil
2 tsp. black (Chinkiang) vinegar or balsamic vinegar
1 Tbsp. store-bought chili crisp, plus more for serving
4 Persian cucumbers, thinly sliced into rounds
½ cup unseasoned rice vinegar
2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
1 14-oz. block extra-firm tofu, drained
2 Tbsp. cornstarch
4 Tbsp. vegetable oil, divided
8 oz. shiitake mushrooms, finely chopped
1 shallot, finely chopped
1 1" piece ginger, peeled, finely chopped
2 garlic cloves, finely chopped
10 oz. fresh ramen or dried wheat noodles

Steps:

  • Whisk soy sauce, brown sugar, tahini, sesame oil, black vinegar, 1 Tbsp. chili crisp, and ½ cup water in a small bowl or measuring glass until sugar is dissolved. Set sauce aside.
  • Toss cucumbers, rice vinegar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to coat. Let sit, scrunching with your hands every few minutes, until cucumbers are softened and lightly pickled, about 10 minutes. Drain and set pickled cucumbers aside.
  • Wrap tofu in a clean kitchen towel. Gather ends of towel together and squeeze with your hands over sink to extract as much liquid as possible. (Don’t worry if the tofu breaks apart—it’s going to get crumbled up anyway.)
  • Crumble tofu into a medium bowl (it should resemble cooked ground meat with some larger pieces). Sprinkle with cornstarch and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; toss with your hands to evenly coat tofu.
  • Heat 2 Tbsp. vegetable oil in a large nonstick skillet over high. Arrange tofu crumbles in a single layer in pan; reserve bowl. Cook tofu, undisturbed, until golden brown underneath, about 5 minutes. Toss and continue cooking, tossing occasionally, until tofu is golden brown and crisp all over, about 4 minutes more. Transfer tofu back to reserved bowl.
  • Add remaining 2 Tbsp. vegetable oil to same skillet and reduce heat to medium-high. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are browned and shallot is translucent, about 5 minutes; season with salt. Add ginger and garlic and cook, stirring often, until fragrant, about 1 minute. Return tofu to pan and add reserved sauce; bring to a simmer. Cook until sauce is slightly reduced, about 2 minutes. Remove from heat.
  • Cook noodles in a large pot of boiling water according to package directions. Drain and divide among bowls. Ladle saucy tofu over noodles and top with reserved pickled cucumbers and more chili crisp.

CHILI MAC RECIPE | RACHAEL RAY | FOOD NETWORK



Chili Mac Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 14

1 pound corkscrew shaped pasta with lines or elbows with lines
2 pounds ground sirloin
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 sweet onion, chopped
2 jalapeno peppers, seed and chopped
4 cloves garlic, chopped
3 tablespoons (1 1/2 palm fuls) dark chili powder
2 tablespoons (1 palm ful) cumin
2 tablespoons cayenne pepper sauce
Coarse salt
1 cup beer or beef broth
1 (28-ounce) can diced tomatoes in juice
1 (14-ounce) can crushed tomatoes
Chopped scallions, for garnish

Steps:

  • In a large pot, boil pasta until al dente.
  • Meanwhile, in a big, deep pot, brown beef in oil over medium high heat. Add onions, peppers, and garlic. Season meat mixture with chili powder, cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth, and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10 minutes.
  • Drain pasta. Add hot pasta to chili pot and stir to coat pasta evenly. Remove from heat and garnish big bowlfuls of chili mac with chopped scallions.

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SAUCY TOFU NOODLES WITH CUCUMBERS AND CHILI CRISP RECIPE ...
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