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To press the tofu, wrap the block in several layers of paper towels or a clean kitchen towel. Place it on a plate and put a heavy object (like a cast iron skillet or several cans) on top. Let it press for at least 30 minutes to remove excess water. This step is crucial for crispy tofu.

While the tofu is pressing, cook the rice noodles according to package directions. Drain them and set aside.

Once pressed, unwrap the tofu and slice it into 1-inch cubes. In a medium bowl, toss the tofu cubes with cornstarch until evenly coated.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, carefully add the cornstarch-coated tofu in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for 3-5 minutes per side, or until golden brown and crispy. Remove the tofu with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Set aside.

Carefully drain most of the oil from the skillet, leaving about 1 tablespoon. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.

Add the brown sugar, rice vinegar, lime juice, soy sauce, and water to the skillet. Stir well to combine and bring the mixture to a gentle simmer.

Add the cooked rice noodles, chopped green onions, chili crisp, and tahini to the skillet with the sauce. Toss everything together until the noodles are thoroughly coated.

Continue to cook, stirring frequently, for 2-3 minutes, allowing the sauce to thicken slightly and coat the noodles. If the sauce becomes too thick, add a splash more water.

Divide the chili sesame noodles among serving bowls. Top each serving generously with the crunchy fried tofu. Garnish with additional chopped green onions and a drizzle of chili crisp, if desired. Serve immediately.


To press the tofu, wrap the block in several layers of paper towels or a clean kitchen towel. Place it on a plate and put a heavy object (like a cast iron skillet or several cans) on top. Let it press for at least 30 minutes to remove excess water. This step is crucial for crispy tofu.

While the tofu is pressing, cook the rice noodles according to package directions. Drain them and set aside.

Once pressed, unwrap the tofu and slice it into 1-inch cubes. In a medium bowl, toss the tofu cubes with cornstarch until evenly coated.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, carefully add the cornstarch-coated tofu in a single layer, working in batches if necessary to avoid overcrowding the pan. Fry for 3-5 minutes per side, or until golden brown and crispy. Remove the tofu with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Set aside.

Carefully drain most of the oil from the skillet, leaving about 1 tablespoon. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.

Add the brown sugar, rice vinegar, lime juice, soy sauce, and water to the skillet. Stir well to combine and bring the mixture to a gentle simmer.

Add the cooked rice noodles, chopped green onions, chili crisp, and tahini to the skillet with the sauce. Toss everything together until the noodles are thoroughly coated.

Continue to cook, stirring frequently, for 2-3 minutes, allowing the sauce to thicken slightly and coat the noodles. If the sauce becomes too thick, add a splash more water.

Divide the chili sesame noodles among serving bowls. Top each serving generously with the crunchy fried tofu. Garnish with additional chopped green onions and a drizzle of chili crisp, if desired. Serve immediately.
