Crispy Tofu & Chile Oil Noodles with Scallions
Ingredients
- 14 ouncesfirm tofu
- ·noodles (ramen, spaghetti, or egg noodles)
- 3 tablespoonneutral oil
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- 1 tablespoonsesame oil
- 4scallions
- 1 tablespoonsesame seeds
- 2 tablespoonwater
Prep
- 01
Mince 4 cloves garlic.
- 02
Chop 4 scallions, separating white and light green parts from dark green parts for garnish.
Method
- 01
Bring a large pot of salted water to boil and cook noodles according to package directions. Drain and set aside.
- 02
While water heats, press tofu between paper towels with a weight on top for 10 minutes to release excess moisture. Cut into 3/4-inch cubes.
- 03
Heat 3 tablespoons neutral oil in a large skillet over medium-high heat. Working in batches, cook tofu cubes 3–4 minutes per side until golden and crispy. Transfer to a plate.
- 04
In a small bowl, whisk together soy sauce, rice vinegar, honey, and 2 tablespoons water.
- 05
Add a touch more oil to the skillet if needed. Add minced garlic and red pepper flakes, cooking 30 seconds until fragrant.
- 06
Pour in the soy-vinegar sauce and stir gently for 1 minute. Return tofu to the pan and toss to coat. Remove from heat and drizzle with sesame oil.
- 07
Divide noodles between bowls and top with crispy tofu and sauce. Garnish with chopped scallions and sesame seeds.
Spice Tips
For extra heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne pepper. For milder heat, reduce flakes to 1/4 teaspoon. A drizzle of chili oil or sriracha on top adds bright, lingering spice.
Press the tofu ahead of time if possible—drier tofu crisps much better. Leftovers keep well in the fridge for 2 days and reheat gently in a skillet.