Crispy Tofu with Sesame Noodles

Noodles Are Happiness in A Bowl. 

They’re perfect. Having a challenging day? Noodles will help. Want to celebrate? Noodles. Noodles for every occasion. They’re cost effective, cupboard friendly, and on the top in a flash. Perfect for any occasion. 

This noodle recipe is especially delicious. Beautiful, crispy Sriracha-kissed tofu with Sesame Noodles & Bok Choy. Quick and easy to whip together, and guaranteed to please a hungry crowd. 

Often, when we consider dishes like noodles, we tend to forget about the incredible farmers who are responsible for making these meals possible. From the soybean oil and crispy tofu to beautiful vegetables, farmers are the true heroes of the food industry. Ensuring that sustainable ingredients are sustaining our bodies. As a chef, I can only do what I do thanks to the farming industry. Next time you create a dish, or go to the local market, remember the countless folks, like my friends at the United Soybean Council, who often work behind the scenes, to farm the incredible ingredients we use on a daily basis. 

Next time you’re craving noodles, make this recipe friends. You’ll absolutely love it! 

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Crispy Tofu with Sesame Noodles 

Makes 4 servings 

Crispy Sriracha Tofu 

1 X 12-inch block firm tofu, cut into ½-inch cubes

¼ cup soybean oil 

2 tablespoons light soy sauce 

1 tablespoon pure maple syrup 

1 ½ tablespoons sriracha 

Sesame Noodles 

8-ounces ramen or egg noodles 

Baby bok choy 

1 tablespoon soybean oil 

2 garlic cloves, minced

¼ cup unseasoned rice vinegar 

1 red chili, very finely sliced

¼ cup light soy sauce 

3 tablespoons pure maple syrup 

¼ cup tahini 

6 scallions, finely sliced 

Sea salt 

1. Preheat an oven to 425 degrees F. Line a baking sheet with parchment paper. 

2. First, prepare the crispy tofu. In a small bowl, whisk together the soybean oil, soy sauce, maple, and sriracha. Toss with the tofu, coating all over, then arrange in a single layer on the prepared baking sheet. Bake for 10 minutes, then flip and continue cooking an additional 10 minutes, until crispy and golden all over. 

3. Meanwhile, bring a large stock pot of salted water to a boil, and cook noodles according to package directions. 

4. While the noodles are cooking, prepare the sauce. In a small bowl, combine garlic, rice vinegar, chili, soy, maple, and tahini, and mix well. Immediately toss the cooked noodles with the sauce, coating every nook & cranny. 

5. Lastly, heat a skillet over medium-heat, and pour in the soybean oil. When the oil is shimmering, add the boy choy, season with a pinch of sea salt, and cook, turning every few minutes, until charred and crispy (about 3 – 4 minutes).  

6. Portion the noodles into serving bowls, then add the crispy tofu, and boy choy. Garnish with sliced scallions. Delicious!

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