Crispy Garlic Tofu Noodles
Double-fried tofu cubes with a shattering golden crust, tossed with ramen noodles in a bold soy-sriracha garlic sauce.
Print
Servings: 2 servings
Multiply Servings
Unit Conversion
Metric conversions are approximate
Equipment
Ingredients
Tofu
- 14 oz Extra-firm tofu pressed and cut into 1-inch cubes
- 3 tbsp Corn starch
- Salt
- Neutral Oil for frying
Sauce
- 5 cloves garlic minced
- 3 tbsp Soy Sauce
- 2 tbsp Sriracha
- 1 tsp Sesame oil
- 1 tsp Sugar
- 1 tsp Rice vinegar
- 3/4 cup Vegetable stock
Noodles
- 2 packs Fresh ramen noodles
To Finish
- 4 cloves garlic thinly sliced, fried in oil until golden for garlic chips
- Scallions thinly sliced
- Toasted sesame seeds
- Chili oil extra, for drizzle
Instructions
Tofu
- Wrap tofu in a clean towel and press firmly for at least 10 minutes. The drier it is, the better the crust. Cut into 1-inch cubes. Season with salt and toss in cornstarch until fully coated.
- Heat 1 inch of oil in a wok or deep skillet. Fry tofu in batches 3-4 minutes until a pale golden crust forms. Remove and drain. This cooks the inside through.
- Rest the tofu for 5 minutes then return tofu to the oil and fry 2-3 minutes until deeply golden and the crust is hard and blistered. Remove and drain.
Garlic Chips
- In a small pan, heat a thin layer of oil over medium-low. Add thinly sliced garlic and cook slowly, stirring often, until golden and crispy, 3-4 minutes. Remove immediately onto paper towel. They darken fast.
Sauce
- Add a splash of oil to the pan and add minced garlic and cook 30 seconds. Add soy sauce, sriracha, sesame oil, sugar, rice vinegar, and stock. Stir and bring to a simmer.
Noodles
- Add the ramen noodles directly into the pan and reduce until the ramen is fully cooked and the sauce is sticky and glossy.
Plate
- Mound noodles in a bowl. Pile tofu on top. Cascade garlic chips over everything. Finish with scallions, sesame seeds, and a generous chili oil drizzle.
Notes
- The double fry is non-negotiable. Low-and-slow first to cook through, hot-and-fast second for the shatter.
- The rice vinegar balances the sriracha heat with a slight tang. Don't skip it.