Roasted Tofu with Spicy Peanut Noodles

Instructions

1. 1Preheat your oven to 200°C. Cut the 1 block of pressed extra-firm tofu into about 2.5 cm cubes. In a medium bowl, combine the tofu cubes with 2 tbsp of soy sauce, 1 tbsp of sesame oil, and 2 tbsp of cornstarch, tossing gently until all the tofu cubes are evenly coated.
2. 2Spread the coated tofu cubes in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, turning the tofu halfway through, until the tofu is golden brown and crispy.
3. 3Bring a large pot of water to a rolling boil. Add the about 225 g of dried noodles and cook for 7-10 minutes, or until the noodles are tender but still have a slight bite. Drain the noodles thoroughly in a colander.
4. 4While the noodles are cooking, prepare the sauce. In a separate medium bowl, whisk together the 1/4 cup of peanut butter, 2 tbsp of rice vinegar, 1 tbsp of honey, 1 tsp of sriracha, 1 clove of minced garlic, and 1 tsp of minced ginger until smooth and well combined.
5. 5Add the thoroughly drained, cooked about 225 g of dried noodles to the bowl with the peanut sauce. Toss the noodles with the sauce until they are completely and evenly coated.
6. 6Divide the sauced noodles among serving plates. Top each portion with the crispy roasted tofu and garnish with the 2 tbsp of sliced green onions.

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