Crispy Tofu & Scallion Noodles in Chile Oil
Ingredients
- 14 ouncesfirm tofu
- 8 ouncesegg noodles
- 3 tablespoonsvegetable oil
- 4 clovesgarlic
- 1 tablespoonginger
- 3 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonsesame oil
- ½ teaspoonred pepper flakes
- 2 tablespoonschili oil
- 4 wholescallions
- 1 tablespoonsesame seeds
Prep
- 01
Mince 4 cloves garlic.
- 02
Mince 1 tablespoon fresh ginger.
- 03
Chop 4 scallions into 1/2-inch pieces, separating white and green parts.
Method
- 01
Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain and set aside.
- 02
While water heats, press tofu: wrap the block in a clean kitchen towel and set on a plate. Place another plate on top with a heavy can on it for 10 minutes to remove excess moisture.
- 03
Cut pressed tofu into 3/4-inch cubes. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Working in two batches, cook tofu cubes 4–5 minutes per side until golden and crispy all over. Transfer to a plate.
- 04
In the same skillet, add the remaining 1 tablespoon oil. Stir-fry minced garlic and minced ginger for 30 seconds until fragrant.
- 05
Return tofu to the skillet. Add cooked noodles, soy sauce, rice vinegar, sesame oil, and red pepper flakes. Toss everything together for 1–2 minutes until well coated and heated through.
- 06
Drizzle chili oil over the noodles and stir gently. Transfer to bowls and top with chopped scallions and sesame seeds. Serve immediately.
Spice Tips
The chili oil and red pepper flakes deliver the core heat here. For gentler warmth, use just 1 tablespoon chili oil and skip the flakes. For serious spice, add a pinch of cayenne or use hot chili oil. A squeeze of fresh lime juice at the end brightens the whole dish without adding heat.
For a less spicy version, reduce chili oil to 1 tablespoon and omit red pepper flakes. Leftover chili oil keeps in the pantry for weeks and is great drizzled on soups, rice, or roasted vegetables.