[homemade] this tofu noodle blew my mind

I saw an instagram reel on making tofu noodle a while ago — as in, the noodles themselves are made from just tofu and flour. I’m not usually vegan or even vegetarian (although I try to eat lots of veggies in my diet). Nor do I typically trust instagram recopes. But I’m traveling internationally in a day and wanted to use up perishable ingredients in my fridge. I happened to just have a block of tofu, some sugar snap peas, and some garlic left, and I decided to give tofu noodles a try. I free-handed the amount of flour and added a bit of potato starch as well. The noodles only took a few minutes to cook. For sauce, I just combined some Laoganma (a type of Chinese chili oil) and a little bit of soy sauce. I probably would’ve done some scallion also if I still had them, but alas I didn’t. I cooked the sugar snap peas and the garlic quickly in some oil and then tossed everything together. The result blew my mind. The noodles probably had the best texture that I’ve ever tasted in my life. Like they are chewy but not tough, and they don’t taste like tofu at all. I had a bunch of leftover uncooked noodle, and I just dusted them in a bit of extra flour and tossed them in the freezer. Now I’m excited to eat them when I come back.