Sesame Noodles with Crispy Tofu
4 serving
Ingredients
- 2 Persian Cucumbers, medium, thinly sliced
- 1/4 tsp. Kosher Salt
- 1 1/2 in. Ginger, grated
- 8 Tbsp. Rice Vinegar, divided
- 2 Red Chiles, thinly sliced
- 1/2 c. Soy Sauce
- 6 Tbsp. Honey
- 12 oz. Firm Tofu, drained, patted dry, cut into 9 squarish pieces
- 1/4 c. Oil
- 8 oz. Soba, cooked
- 2 Tbsp. Tahini
- 3 Green Onions, thinly sliced
Instructions
Instructions
Prepare Pickle
5 minutes1.
Combine salt and cucumbers. Place in colander and let sit 5 minutes, massage periodically, squeezing to remove liquid, until most of the liquid is gone. Transfer to a bowl, and combine with ginger and 1 Tbsp. vinegar; chill.
Fry Tofu
17 minutes2.
Heat oil in a medium skillet on medium-high heat until shimmering. Cook tofu, undisturbed, until dark brown and crisp on the bottom.
Prepare Sauce
10 minutes3.
While tofu fries, whisk together chile, soy sauce, honey, and 6 Tbsp. vinegar.
Glaze Tofu
5 minutes4.
Transfer tofu to plate and wipe out skillet. Return tofu to skillet, add half the sauce, and cook, turning tofu to coat, until the sauce forms a thick glaze.
Finish Noodles
5.Remove tofu from pan. Add remaining sauce, tahini, and 1 Tbsp. vinegar to the sauce in the pan, stirring to combine. Reduce sauce slightly, then add noodles, tossing to coat.
Serve
6.Serve noodles topped with tofu, pickle, and scallions.
Comments
Made again last night. Didn't make the pickle, but instead added the slivered ginger to the sauce when glazing the tofu. Also omitted green onions, and went very light on the chiles. This is much better than I remember, and does benefit greatly from a pickle to serve alongside as it is pretty salty.
Made this without the pickle portion or green onions. Omitted the chiles from the sauce, and used dark brown sugar instead of honey. Used a think wheat noodle similar to ramen. Served with pickled ginger and gochujang, the acidity and spice of which compliments the salty sauce very nicely.
Made a scant single batch, actually making the pickle this time. The pickle isn't particularly amazing, but the simple, refreshing flavor of it complements the intense flavors from the tofu/sauce quite well. I'd go as far as to say that without the pickle (or a similar accompaniment), this dish is incomplete.