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PdfFor the tofu
• 200g firm tofu, pressed and cubed
2 tbspn cornstarch
• 2 tbsp oil for frying
For the sauce:
• 2 tbsp sesame paste (or tahini)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar or honey
• 1–2 tsp chili oil (adjust to taste)
• 1 clove garlic, minced
• 2–3 tbsp warm water (to thin the sauce)
For the noodles & toppings:
• 150g wheat noodles or ramen noodles
• 1 cup blanched greens (bok choy, spinach, or bok choy)
• 1–2 tbsp roasted peanuts, crushed
• 1 tsp toasted sesame seeds
• Optional: sliced scallions
⸻
Prepare the tofu:
• Press tofu to remove excess water, then cut into cubes.
• Toss cubes in cornstarch until lightly coated.
Fry the tofu:
• Heat oil in a pan over medium-high heat.
• Fry tofu cubes until golden and crispy on all sides. Set aside.
Cook the noodles and blanch the greens:
• Boil noodles according to package instructions. Drain.
• Blanch greens briefly in boiling water, then drain.
Make the sauce:
• In a bowl, whisk together sesame paste, soy sauce, rice vinegar, sugar, chili oil, and garlic.
• Add warm water a little at a time until smooth and pourable.
Assemble the dish:
🔪 Instructions
• Place noodles in a bowl. Top with greens and crispy tofu.
• Pour sauce over the noodles.
• Sprinkle crushed peanuts, sesame seeds, and sliced scallions on top