Sichuan Chili Garlic Noodles with Crispy Tofu

Instructions

1. 1

   Press the tofu to remove excess water, then cut into 1-inch cubes. In a bowl, toss the tofu cubes with cornstarch until evenly coated.

   ~5 min
2. 2

   Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add the tofu in a single layer and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu from the wok and set aside.

   ~10 min
3. 3

   While the tofu is cooking, mince the garlic and grate the ginger. In a small bowl, whisk together soy sauce, black vinegar, sesame oil, sugar, and Shaoxing wine.

   ~5 min
4. 4

   Cook noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.

   ~10 min
5. 5

   Add the remaining 2 tablespoons of vegetable oil to the same wok over medium heat. Add dried chili flakes and sauté for 30 seconds until fragrant. Add minced garlic and grated ginger and sauté for another minute until fragrant.

   ~2 min
6. 6

   Pour the prepared sauce mixture into the wok and bring to a simmer, stirring constantly. Cook for 1-2 minutes until the sauce thickens slightly.

   ~2 min
7. 7

   Add the cooked noodles and crispy tofu to the wok with the sauce. Toss gently to coat everything evenly. Stir in chopped scallions and cilantro just before serving.

   ~3 min