Crispy Garlic Shredded Tofu Noodles
Shredded tofu fried until lacy and shatteringly crisp, piled over glossy garlic noodles.
Print
Rate
Servings: 2
Multiply Servings
Unit Conversion
Metric conversions are approximate
Equipment
Ingredients
Rice noodles
- 1 Extra-firm tofu block, 14 oz
- 2 tbsp Neutral Oil
- Salt
Sauce
- 5 garlic cloves, minced
- 2 tbsp Soy Sauce
- 1 tbsp Oyster sauce
- 1 tsp Sesame oil
- 1 tsp Chili crisp
- 1/2 tsp Sugar
- 3/4 cup Vegetable stock
Noodles
- 8 oz Rice noodles
To Finish
- Scallions thinly sliced
- Toasted sesame seeds
- Chili crisp extra, for drizzle
Instructions
Prep the Tofu
- Wrap tofu in a clean towel and press firmly for at least 10 minutes. Using a box grater, shred the tofu directly into rough, irregular strands. The irregular edges are what create the lacy crispy texture.
Pan-Fry the Tofu
- Heat oil in a wide skillet over high heat. Add shredded tofu in a single even layer. Don't stir. Let it sit undisturbed 3–4 minutes until the underside is deeply golden and crispy. Toss once and let it sit again 2–3 minutes. You want most of the strands dark, crispy, and lacy at the edges. Remove and set aside.
Build the Sauce
- In the same pan over medium heat, add garlic and cook 20 seconds until fragrant. Add soy sauce, oyster sauce, sesame oil, chili crisp, sugar, and stock. Stir and bring to a simmer.
Cook the Noodles
- Add noodles directly to the sauce. Toss continuously as the liquid reduces and noodles absorb the sauce, 2–3 minutes. Add a splash of water if it tightens too fast. Noodles should look glossy and clingy. Add scallion and half the crispy tofu and stir into the noodles.
Plate and Finish
- Mound noodles in a bowl. Pile the remaining crispy shredded tofu on top. Finish with scallions, sesame seeds, and a heavy chili crisp drizzle.
Leave a Reply