A recipe for moist silken tofu coated in a chili crisp sauce, served over soy scallion noodles. The tofu almost melts into the sauce, providing a satisfying texture that coats the noodles perfectly.
1. Cut tofu into 1cm thick pieces and sprinkle each side with cornstarch, I like to use a fine mesh sieve to make things easier.
2. In a small bowl, stir together chili crisp, soy sauce, mirin, rice vinegar, cornstarch, and water.
3. Heat olive oil in a frying pan over medium heat and add tofu pieces, frying on each side until golden brown, about 3-4 minutes per side.
4. Pour over the chili sauce. Let it bubble and thicken as your gently shake the pan to coat the tofu, and gently flip each tofu piece so that both sides get coated. Turn off the heat once the sauce has thickened and the tofu is coated, this should only take about a minute or so.
5. To make the noodles: heat oil in a wok or medium pan over medium heat. Add scallion whites and garlic and fry for 1-2 minutes. Then turn the heat to medium-low and pour in both types of soy sauce and the sugar. Stir and bring to a gentle simmer. Then add cooked noodles along with scallion greens and stir to coat in the sauce.
6. Serve noodles and top with chili silken tofu and some more green onion. Enjoy!
