Chili garlic noodles with crispy tofu crumble

Step 1/3

• 200 g firm tofu
• 2 tbsp starch
• 1 tsp Kitchen Stories Tofu Lover seasoning
• alternative to Tofu Lover: star anise, fennel seeds, Sichuan pepper, cinnamon and cloves
• salt
• vegetable oil (for frying)

• kitchen towel
• bowl
• Tofu Lover seasoning
• frying pan
• wooden spoon
• paper towels

Pat the tofu dry with a clean kitchen towel or paper towels and crumble it coarsely into a bowl with your hands. Add starch and the Tofu Lover seasoning, season with salt and toss until everything is evenly coated. Heat some oil in a frying pan, add the tofu and fry for approx. 10 min. while stirring to loosen the pieces with a wooden spoon. It should be browned all over and really crispy. Transfer the tofu to a plate and wipe out the pan well with a paper towel.

Step 2/3

• 1 scallion
• 2 cloves garlic
• 1 tbsp ginger
• 2 tsp sesame seeds
• 4 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp black rice vinegar
• 3 tsp spicy chili crisp
• 2 tsp sugar

• cutting board
• knife
• heatproof bowl

Cut scallion into fine rings and peel and chop garlic and ginger. Place everything together with the sesame seeds in a heat-proof bowl. Heat the oil in the previously used pan until hot and almost smoking. Pour the hot oil carefully over the garlic scallion mixture, let it sizzle and then mix. Add soy sauce, black rice vinegar, chili crisp, and sugar. Mix well and set aside.

Step 3/3

• 250 g Asian wheat noodles (broad)
• 2 carrots
• cilantro (for garnish)

• pot
• colander
• large bowl
• tongs

Cook the noodles according to packet instructions. Meanwhile, cut carrots lengthwise into thin slices and then fine strips (julienne). Drain the noodles and combine with the julienned carrots and the sauce in a large bowl. Mix well. Arrange noodles on deep plates and sprinkle with the crispy tofu crumble. Garnish with cilantro leaves.

Enjoy your meal!