Spicy Peanut Noodles with Tofu

1. 1
   prep · ~10 min

   Press and cube the tofu.

   Wrap the tofu block in a clean kitchen towel or paper towels. Place a heavy object like a skillet on top and let it press for 10 minutes to remove excess moisture. Cut into 1-inch cubes.

   TIPRemoving moisture helps the tofu crisp up instead of steaming in the pan.
2. 2
   boil · ~8 min

   Cook the noodles.

   Bring a large pot of water to a rolling boil. Add the dried noodles and cook according to package directions until al dente. Drain in a colander and rinse briefly with cold water to stop cooking. Set aside.

3. 3
   mix · ~2 min

   Whisk together the peanut sauce.

   1.In a small bowl, combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, and red chili paste.

   2.Add 3 tablespoons of warm water and whisk until smooth and pourable.

   3.Taste and adjust chili paste for heat. Set aside.

   TIPWarm water helps the peanut butter loosen into a smooth, silky sauce.
4. 4
   fry · ~8 min

   Fry the tofu until golden and crisp.

   1.Heat oil in a large skillet or wok over medium-high heat until shimmering.

   2.Add tofu cubes in a single layer and season with salt. Do not overcrowd the pan.

   3.Cook undisturbed for 3-4 minutes until golden on the bottom, then flip and cook another 3-4 minutes.

   4.Remove tofu from the pan and set aside on a plate.

   TIPDon't move the tofu too early. Let it sear untouched for the best crust.
5. 5
   saute · ~1 min

   Sauté the aromatics.

   1.In the same skillet, sauté minced garlic and grated ginger over medium heat for 30 seconds until fragrant.

   2.Add white parts of the spring onion and stir for another 30 seconds.

   TIPIf the pan is dry, add a tiny splash of water to prevent burning the garlic.
6. 6
   mix · ~2 min

   Toss noodles with sauce and tofu.

   1.Add the cooked noodles to the skillet with the aromatics.

   2.Pour the peanut sauce over the noodles and add the crispy tofu back in.

   3.Toss everything gently with tongs until every noodle is evenly coated and heated through.

   TIPUse tongs for the best grip—they help lift and coat every strand without breaking the noodles.
7. 7
   assemble · ~1 min

   Garnish and serve.

   Divide noodles among bowls. Top with julienned carrot, cucumber, green parts of spring onion, chopped peanuts, and fresh coriander leaves. Serve immediately.

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