Crispy Tofu with Chili Sesame Noodles
Crispy tofu served over saucy chili–sesame rice noodles, cooked directly in the pan for a glossy, clingy finish.
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Servings: 2 servings
Ingredients
Noodles
- 8 oz Rice Noodles
Crispy Tofu
- 14 oz Extra-firm tofu pressed and cut into 1-inch cubes
- Salt kosher salt
- 1/4 cup Corn starch
- 1 tbsp EverCrisp optional
- Neutral Oil for frying, about 1/2-inch depth
Chili Sesame Sauce
- 1 1/2 tbsp Chili crisp
- 2 tbsp Soy Sauce
- 2 tbsp Tahini
- 1 tsp Sesame oil
- 1 tsp Rice vinegar
- 1 tsp Sugar
- 1 small clove Garlic microplaned
- 1–2 tsp Lemon juice fresh
- 1 1/2–2 cups Water plus more as needed
To Finish
- Scallions thinly sliced
Instructions
Press and Coat the Tofu
- Press the tofu under something heavy for at least 30 minutes to remove excess moisture.
- Season the tofu lightly with kosher salt.
- Toss with cornstarch and optional EverCrisp until evenly coated.
Fry the Tofu
- Heat neutral oil in a skillet to a depth of about 1/2 inch over medium-high heat.
- Fry the tofu until golden and crisp on all sides, then remove and drain.
Build the Sauce
- Carefully discard excess oil, leaving about 1 tablespoon in the pan.
- Add chili crisp, soy sauce, tahini, sesame oil, rice vinegar, sugar, garlic, lemon juice, and 1 1/2 cups water.
- Stir to combine into a smooth sauce.
Add Noodles and Cook
- Add the dry rice noodles directly to the sauce.
- Bring to a steady simmer and cook, turning the noodles frequently as they soften.
- Allow the liquid to reduce while the noodles cook, adding more water as needed.
- Continue cooking until the noodles are tender and the sauce is thick and glossy.
Finish and Serve
- Remove from heat and top with the crispy tofu.
- Finish with sliced scallions and serve immediately.
Notes
- Cooking the noodles directly in the sauce releases starch and creates a cohesive finish. Add water gradually so the sauce reduces instead of thinning.
- Keep the tofu separate until the end to preserve crispness.