Sichuan Fiery Dragon Noodles with Crispy Tofu

Instructions

1. 1

   Press the tofu for at least 30 minutes to remove excess water. Cut into 1-inch cubes.

   ~30 min
2. 2

   In a medium bowl, toss the tofu cubes with cornstarch until evenly coated.

   ~5 min
3. 3

   Heat 2 tablespoons of neutral oil in a frying pan over medium-high heat. Add tofu in a single layer and fry until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu and set aside on paper towels.

   ~15 min
4. 4

   In a small heatproof bowl, combine Sichuan chili flakes and Sichuan peppercorns. Heat the remaining 2 tablespoons of neutral oil in a small saucepan until shimmering. Carefully pour the hot oil over the chili flakes and peppercorns to bloom them. Let sit for 5 minutes.

   ~10 min
5. 5

   Finely mince the garlic and ginger. Add them to the bloomed chili oil. Stir well.

   ~2 min
6. 6

   In a separate small bowl, whisk together soy sauce, Chinkiang vinegar, brown sugar, and sesame oil. Add 1/4 cup of hot water and whisk until sugar is dissolved.

   ~3 min
7. 7

   Pour the soy sauce mixture into the chili oil mixture and stir to combine. This is your sauce base.

   ~1 min
8. 8

   Cook the fresh noodles in a large pot of boiling water according to package directions. Drain well using a colander.

   ~8 min
9. 9

   Add the drained noodles to a large bowl. Pour the prepared sauce over the noodles and toss to coat evenly.

   ~2 min
10. 10

    Add the crispy tofu to the noodles and gently toss. Garnish with chopped scallions and cilantro.

    ~1 min