Spicy Tofu Noodles with Vegetables (Print Version)

# Ingredients:

→ Core ingredients

01 - 150g Chinese noodles (such as mie noodles or egg noodles)
02 - 200g firm tofu

→ Vegetables & aromatics

03 - 2 garlic cloves, finely minced
04 - 1 small piece fresh ginger, grated (optional but recommended)
05 - 1 red chili pepper, seeds removed and finely chopped
06 - 1/2 bunch green onions (about 75g), white and green parts separated
07 - 1 large red bell pepper (about 250g), thinly sliced

→ For the sauce & seasoning

08 - 4 tablespoons soy sauce
09 - 1 teaspoon Chinese five-spice powder
10 - 1 teaspoon brown sugar or coconut sugar
11 - A splash of fresh lime or lemon juice
12 - 2 tablespoons canola or vegetable oil
13 - 1 tablespoon toasted sesame seeds

# Instructions:

01 - Cook the noodles according to package instructions until al dente. Before draining, reserve 2-3 tablespoons of the cooking water. Rinse the noodles under cold water to stop the cooking process and drain well.
02 - Finely mince the garlic and chili. If using ginger, peel and grate it. Slice the green onions, separating the white parts from the green tops (set the green parts aside for garnish). Cut the red bell pepper into thin strips.
03 - Wrap the tofu block in paper towels or a clean kitchen towel and press gently to remove excess moisture. Cut into bite-sized cubes or rectangles. The drier your tofu, the crispier it will get when cooked.
04 - In a small bowl, whisk together the soy sauce, lime or lemon juice, reserved noodle water, five-spice powder, and sugar until combined. Heat the oil in a wok or large skillet over medium-high heat. Add the tofu pieces and cook undisturbed for 2-3 minutes, then flip and continue cooking until golden and crispy on multiple sides (5-6 minutes total). Add the garlic, ginger (if using), chili, white parts of green onions, and bell pepper. Stir-fry for 2-3 minutes until vegetables are crisp-tender. Add the cooked noodles and sauce, tossing everything together until well coated and heated through.
05 - Remove from heat and fold in the reserved green onion tops. Transfer to serving bowls or plates, sprinkle with toasted sesame seeds, and enjoy immediately.

# Notes:

01 - Using a bit of the starchy noodle cooking water helps the sauce cling better to the noodles and creates a silkier texture.
02 - For maximum crispiness, make sure to press as much moisture out of the tofu as possible before cooking.

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