Pan-Fried Tofu & Scallion Noodles with Crispy Garlic Oil
Ingredients
- 14 ouncesfirm tofu
- 8 ouncesegg noodles or ramen noodles
- 6scallions
- 4 clovesgarlic
- 4 tablespoonsvegetable oil
- 3 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- ½ cupwater or vegetable broth
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Slice 6 scallions, separating white and light green parts from dark green tops.
Method
- 01
Bring a large pot of salted water to boil. While waiting, press the tofu block between paper towels to remove excess moisture, then cut into 3/4-inch cubes.
- 02
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Working in two batches, pan-fry the tofu cubes until golden brown on multiple sides, about 6–8 minutes total per batch. Transfer to a plate.
- 03
Add noodles to the boiling water and cook until just tender, 3–4 minutes. Reserve 1/2 cup pasta water, then drain noodles.
- 04
In the same skillet, heat the remaining 2 tablespoons oil over medium. Add the reserved pasta water, soy sauce, rice vinegar, and sesame oil. Stir to combine.
- 05
Add cooked noodles and tofu back to the skillet and toss gently to coat, about 1–2 minutes.
- 06
Transfer to a serving bowl or plates. Top with sliced scallions and a sprinkle of red pepper flakes. Serve immediately.
Spice Tips
The recipe has mild warmth from red pepper flakes. For more heat, add 1/2 teaspoon more red pepper flakes or a dash of hot sauce. For depth, stir in 1 teaspoon sriracha or chili-garlic paste. Fresh cilantro or a squeeze of lime juice brightens the finish.
For extra garlic flavor, toss the minced garlic with the oil in the pan over low heat for 30 seconds before adding the broth, then proceed with the recipe. The pasta water starch helps bind the sauce to the noodles.