50 minutes
A tantalizing dish featuring wide rice noodles, crispy baked tofu, and fresh spinach, all brought together with a spicy sesame oil.
Firm Tofu, pressed
0 oz
teaspoons
tablespoons
tablespoons
tablespoons
Panko bread crumbs
tablespoons
Sesame Seeds, for coating tofu and garnish
optional
Wide rice noodles, soaked
0 oz
Garlic Clove, thinly sliced
each
Ginger, peeled and thinly sliced
0 inch piece
Red Pepper Flakes, to taste
teaspoons
Basil, roughly chopped
cups
Scallions, roughly chopped
cups
Baby Spinach, packed
cups
Lime
each
1. Press and Prepare Tofu
Wrap the tofu in paper towels, place it on a cutting board, and set a heavy pot, can, or book on top to press out the excess moisture.
2. Season and Bake Tofu
Preheat oven to 400 degrees F (200 degrees C). Cut the pressed tofu into desired shapes and toss with peanut oil, sesame oil, cornstarch, panko, and optional sesame seeds. Arrange in a single layer on a baking sheet lined with parchment and bake for 30-35 minutes, flipping halfway through.
3. Soak Rice Noodles
Soak the wide rice noodles in a bowl of boiling water until tender but still chewy, about 6-10 minutes, then drain.
4. Prepare Spicy Sesame Oil
Combine sesame and peanut oil in a small pot with garlic, ginger, red-pepper flakes, and optional sesame seeds. Simmer over medium heat until garlic is golden and oil is fragrant, about 10-12 minutes.
5. Make Basil Paste
Chop and smash together the basil and scallions with a pinch of kosher salt to release the flavors and create a paste.
6. Combine Noodles with Spinach and Oil
Combine the rehydrated rice noodles with basil paste, toss in baby spinach, and pour the hot spicy sesame oil over the top. Squeeze the juice of half a lime and mix well.
7. Serve
Divide the noodles among dishes, top with crispy baked tofu, and garnish with additional sesame seeds and a drizzle of toasted sesame oil.
Taste and adjust the spicy, salty, sweet, and tangy elements of the sauce for balance before mixing with the noodles.
Remove as much moisture as possible from the tofu before cooking for optimal crispiness. Use a tofu press or a heavy object on top of a wrapped tofu block for at least 15-30 minutes.
Opt for high-quality soy sauce, chili paste, and sesame oil to deepen the flavor profile.
Toss tofu cubes in seasoned cornstarch before frying to achieve a crispy exterior.
Cook rice noodles per package instructions and rinse under cold water immediately after to prevent them from becoming mushy.
Comments (0)