Sesame Noodles with Crispy Tofu

Ingredients

• 1 block Tofu (extra firm)
• 3 tablespoons Soy Sauce
• 2 tablespoons Sesame Oil
• 1 tablespoon Rice Vinegar
• 1 tablespoon Maple Syrup
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 2 tablespoons Sesame Seeds
• 8 oz Dry Noodles
• 2 stalks Scallions (chopped)
• 1/2 teaspoon Chili flakes

Instructions

1. 1Preheat your oven to 400°F (200°C). Place the 1 block of extra firm tofu between several layers of paper towels or a clean kitchen towel and press gently for 10-15 minutes to remove excess water. Cut the pressed tofu into 1/2-inch (1.25 cm) cubes.
2. 2In a medium bowl, combine the 3 tablespoons of soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of maple syrup, 2 cloves of minced garlic, and 1 teaspoon of grated ginger. Whisk these ingredients together until they are well combined.
3. 3Add the 1 block of tofu cubes to the bowl with the sauce and toss gently to coat them evenly. Spread the coated tofu cubes in a single layer on a large baking sheet. Bake for 20-25 minutes in the preheated oven, flipping the tofu cubes halfway through cooking, until they are golden brown and crispy.
4. 4While the tofu bakes, bring a large pot of water to a rolling boil over high heat. Add the 8 oz of dry noodles and cook for 7-9 minutes, or until they are tender but still firm to the bite. Drain the cooked noodles in a colander and rinse them thoroughly with cold water to stop the cooking process and prevent sticking.
5. 5Transfer the rinsed and drained noodles to a large mixing bowl. Pour the remaining sauce from the bowl where the tofu was coated over the noodles. Add the 2 tablespoons of sesame seeds and toss everything together until the noodles are evenly coated with the sauce and sesame seeds.
6. 6Divide the sesame noodles among serving plates. Top each portion with the crispy baked tofu cubes, the 2 stalks of chopped scallions, and the 1/2 teaspoon of chili flakes (if desired). Serve immediately.

Related Guides