spicy black vinegar noodles
with crispy tofu
- 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
- ⅓ cup (80ml) black vinegar, plus extra to serve
- 1 tablespoon soy sauce
- 1 bunch Chinese broccoli (gai lan), blanched and chopped
- shichimi togarashi and coriander (cilantro) sprigs, to serve
- Fill a medium saucepan one-third full with the oil and place over medium and heat until a thermometer reaches 180°C (350°F) on a deep-frying thermometer. Place the cornflour and salt on a tray and toss to combine. In batches, dust the tofu in the cornflour mixture and cook for 4 minutes or until golden. Set aside and keep warm.
- Heat the extra oil in a wok over high heat. Add the garlic, ginger and chilli and cook for 30 seconds. Add the sugar and noodles and cook for 1 minute, tossing to coat. Add the vinegar and soy sauce and toss to coat. Add the gai lan and toss to coat. Top with the tofu, shichimi togarashi and coriander to serve. Serves 4.
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