Spicy Black Vinegar Noodles With Crispy Tofu
Mix up your meat free Monday with this spicy black vinegar noodles with crispy tofu. Quick and easy, it's the perfect start to your week.
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Cooking tools:
- Deep-fry thermometer
- Wok
- Microplane
- Kitchen scale
- Saucepan
- Pot
- Baking sheet
- Cutting board
- Chef's knife
- Stove
- Measuring cup
- Measuring spoon
- Spatula
- Tongs
- Slotted spoon
- Colander
Ingredients
- vegetable oil, for shallow-frying
- ½ cup (75g) cornflour (cornstarch)
- 1 tablespoon sea salt flakes
- 400g firm silken tofu, cut into cubes
- ¼ cup (60ml) vegetable oil, extra
- 2 cloves garlic, crushed
- 1 tablespoon finely grated ginger
- ¼ teaspoon chilli flakes
- 1 tablespoon caster (superfine) sugar
- 375g egg noodles
- 1 tablespoon soy sauce
- 1 bunch Chinese broccoli (gai lan), blanched and chopped
- shichimi togarashi and coriander (cilantro) sprigs, to serve
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