Soy Scallion Noodles w/ Chili Crisp Silken Tofu 🍜🌶️ the silken tofu almost melts into the sauce and coats the noodles in the most satisfying way 😭 Difficult to describe so you’ll just have to try for yourself. I’ve put the recipe below and it will also be on my Substack 🫶 🌶️Chili Crisp Silken Tofu🌶️ 400g silken tofu, i used soon tofu, the rectangular packaged kind will work too 1-2 tbsps cornstarch 1 heaping tbsp chili crisp 1 tbsp soy sauce 1/2 tbsp mirin 1/2 tsp rice vinegar 1 tsp cornstarch 3 tbsps water 🍜Soy Scallion Noodles🍜 2 tsps neutral oil 2 scallions, whites and greens separated, finely sliced 2 cloves garlic, minced 2 tbsp soy sauce 1/2 tsp dark soya sauce 1/2 tsp sugar 1 serving cooked wheat noodles, I used the Momofuku brand, ramen noodles would work great here too 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! #silkentofu #noodlesrecipe #tofurecipes #chilicrisp