Crispy Tofu with Chili Sesame Noodles
Crispy tofu served over saucy chili–sesame rice noodles, cooked directly in the pan for a glossy, clingy finish.
★4.8(8 reviews)Crispy tofu served over saucy chili–sesame rice noodles, cooked directly in the pan for a glossy, clingy finish.
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Cooking noodles directly in the sauce is the move that makes home noodle dishes taste restaurant-level. Instead of boiling noodles in water, draining, and tossing in a separate sauce, you cook the noodles in the sauce itself. The starch released as they cook binds with the fat and liquid and forms a glossy, clingy finish that you can't achieve by combining pre-cooked noodles with a cold sauce.
The sauce here is a chili sesame base built on tahini, not peanut butter. Tahini adds body and a roasted sesame depth that matches the sesame oil finishing layer. Soy for salt. Chili crisp for heat. Rice vinegar for acid. Sugar for balance. Fresh garlic microplaned so it disappears into the sauce. Lemon juice, unusual for a noodle sauce, adds a brighter acid note that layers over the vinegar.
Everything starts in the pan together with water. Bring it to a simmer. The tahini will emulsify into the liquid, the chili crisp will bloom slightly, and the sauce will look smooth and unified. Rice noodles go in next. As they cook, the starch thickens everything into a dark, glossy finish. Add water gradually as needed so the sauce reduces rather than thinning out.
Tofu stays completely separate until plating. Press the tofu for 30 minutes, toss in cornstarch and optional EverCrisp, and shallow-fry in 1/2 inch of oil until crispy and golden on every side. Drain on a rack.
The plating rule: saucy noodles in the bowl first, crispy tofu piled on top. Mixing the tofu into the noodles softens the crust within a minute, which wastes all the effort you just put into it. On top, the tofu stays shattering-crisp through at least one full meal. Scallions, more sesame seeds, done.
Press and Coat the Tofu
Fry the Tofu
Build the Sauce
Add Noodles and Cook
Finish and Serve
I’ve made this three times now - it’s so good! I just use whatever Japanese noodles I’ve got in the house. The spice level is great and fun to experiment with. I also like to add roasted broccoli! Overall really delicious and easy recipe.
Excellent, delicious recipe. I really loved the combination of tahini and chile crisp. For commenters who thought it was bland — most recipes need tweaking because, for example, your chile crisp may be less hot or your tahini less flavorful than what the recipe developer used. Just taste as you go along and add more of whatever you think it needs. That's cooking!
I really enjoy this recipe! I made it the first time by the recipe, and on my second time making it I was curious what it would taste like if I added a small dollop of red curry paste. I’m SO glad I did, I loved the original variation but the red curry compliments the flavors here so well!!
Amazingly delicious and easy
While adding water to finish cooking the noodles, more seasoning was needed so next time I’ll increase the sauce by 1/4. Garnish with squeeze of lime and toasted sesame seeds,
Easy and delicious!! Thanks!
Okay, this was delicious. Thank you for the recipe.
Looks great! I’m always looking for new ways to cook tofu! I depend on it for orotein and calcium so it’s something I cook often. Thank you!
Twenty years cooking Korean, Chinese, and Japanese food, simplified for weeknight kitchens. Cooking professionally out of Seattle.