Crispy Tofu with Chili Sesame Noodles

• 份量: 2 servings
• 總時間: 20 minutes

食材

8 oz Rice Noodles

14 oz Extra-firm tofu (pressed and cut into 1-inch cubes)

Salt (kosher salt)

1/4 cup Corn starch

1 tbsp EverCrisp (optional)

Neutral Oil (for frying, about 1/2-inch depth)

1 1/2 tbsp Chili crisp

2 tbsp Soy Sauce

2 tbsp Tahini

1 tsp Sesame oil

1 tsp Rice vinegar

1 tsp Sugar

1 small clove Garlic (microplaned)

1–2 tsp Lemon juice (fresh)

1 1/2–2 cups Water (plus more as needed)

Scallions (thinly sliced)

步驟

Press and Coat the Tofu

Press the tofu under something heavy for at least 30 minutes to remove excess moisture.

Season the tofu lightly with kosher salt.

Toss with cornstarch and optional EverCrisp until evenly coated.

Fry the Tofu

Heat neutral oil in a skillet to a depth of about 1/2 inch over medium-high heat.

Fry the tofu until golden and crisp on all sides, then remove and drain.

Build the Sauce

Carefully discard excess oil, leaving about 1 tablespoon in the pan.

Add chili crisp, soy sauce, tahini, sesame oil, rice vinegar, sugar, garlic, lemon juice, and 1 1/2 cups water.

Stir to combine into a smooth sauce.

Add Noodles and Cook

Add the dry rice noodles directly to the sauce.

Bring to a steady simmer and cook, turning the noodles frequently as they soften.

Allow the liquid to reduce while the noodles cook, adding more water as needed.

Continue cooking until the noodles are tender and the sauce is thick and glossy.

Finish and Serve

Remove from heat and top with the crispy tofu.

Finish with sliced scallions and serve immediately.