Crunchy Tofu with Chili Sesame Noodles
Crunchy Tofu with Chili Sesame Noodles
Ingredients
For the Crunchy Tofu
- 1 pound extra-firm tofu, pressed and sliced into 1-inch cubes
- 1/4 cup cornstarch
- 1/2 cup vegetable oil, for frying
For the Chili Sesame Noodles
- 8 ounces rice noodles
- 4 garlic, cloves, minced
- 2 tablespoons brown sugar
- 3 tablespoons rice vinegar
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup soy sauce
- 1/2 cup water
- 1/2 cup green onions, chopped, plus more for garnish
- 3 tablespoons chili crisp, plus more for garnish
- 1/4 cup tahini
Instructions
- 1
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.
⏱️ 5 min
- 2
While the tofu is pressing, cook the rice noodles according to package directions. Drain them and set aside.
⏱️ 10 min
- 3
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.
⏱️ 5 min
- 4
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.
⏱️ 10 min
- 5
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.
⏱️ 1 min
- 6
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.
⏱️ 2 min
- 7
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.
⏱️ 3 min
- 8
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.
⏱️ 3 min
- 9
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.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crunchy Tofu with Chili Sesame Noodles
For the Crunchy Tofu
- 1 pound extra-firm tofu, pressed and sliced into 1-inch cubes
- 1/4 cup cornstarch
- 1/2 cup vegetable oil, for frying
For the Chili Sesame Noodles
- 8 ounces rice noodles
- 4 garlic, cloves, minced
- 2 tablespoons brown sugar
- 3 tablespoons rice vinegar
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup soy sauce
- 1/2 cup water
- 1/2 cup green onions, chopped, plus more for garnish
- 3 tablespoons chili crisp, plus more for garnish
- 1/4 cup tahini
Instructions
- 1
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.
⏱️ 5 min - 2
While the tofu is pressing, cook the rice noodles according to package directions. Drain them and set aside.
⏱️ 10 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 10 min - 5
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.
⏱️ 1 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 3 min - 8
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.
⏱️ 3 min - 9
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.
⏱️ 1 min