Crispy Garlic Shredded Tofu Noodles

Cubed tofu is fine. Shredded tofu is transformative. Running a block of extra-firm tofu across the large holes of a box grater creates dozens of rough, jagged strands with enormous surface area, and when those strands hit hot oil, they crisp up into something that's genuinely unlike any other tofu preparation. The edges go lacy, almost like tempura batter without the batter.

The trick is in the press. Wrap the tofu in a clean towel and press it firmly for at least 10 minutes. Any moisture left in the tofu turns to steam in the pan and softens the exterior before it can crisp. A dry block of tofu shreds cleanly into dry strands, which is what you want.

Shred directly into rough, irregular strips. Perfect uniformity isn't the goal. You want chaos: long strands, short strands, jagged edges, and some fine bits. Those irregularities are what catch hot oil and form the lacy texture.

Heat oil in a wide skillet over high heat and spread the shredded tofu in a single even layer. Don't stir. Let it sit undisturbed for 3 to 4 minutes until the underside is deeply golden and crispy. Toss once and let it sit again for 2 to 3 minutes. Most of the strands should end up dark, crisp, and lacy at the edges. Pull and set aside.

The sauce builds in the same pan. Garlic, soy, oyster, sesame, chili crisp, sugar, vegetable stock. Stir to combine and bring to a simmer. Rice noodles go in to absorb the sauce and cook through. The crispy tofu piles on top at the very end so the strands stay shattering-crisp instead of softening into the sauce. Scallions, sesame seeds, extra chili crisp. It's a vegetarian dish that stands up to any meat noodle bowl.