HOW TO MAKE TOFU NOODLES RECIPES

Steps:

• Cut the tofu into 4 thick slabs, then cut each slab in half to make 8 squares.
• Place a large circular non-stick, flat bottomed pan over medium-high heat. Drizzle the oil into the pan, then fan the tofu around the edges of the pan in a single layer (like the petals on a daisy), leaving the center area open. Place a lid over the top and allow the tofu to caramelize for about 10 minutes, undisturbed. It will pop and sputter due to the high heat and moisture in the tofu.
• While your tofu is caramelizing, bring a medium-sized pot of water to a boil. Add in the noodles and cook according to package instructions. Rinse under cool water and set aside once done.
• Return to your tofu. After the initial 10 minute caramelization is complete, lift the lid straight up carefully (if you tilt the lid, the collected condensation in the lip will drip into the pan, causing more sputtering, so use caution.) Carefully flip the tofu (it will pop and sizzle), cover and allow to caramelize on the other side undisturbed for about 3 minutes. Remove the lid again by pulling it straight up. By this time, most of the water should be expressed/absorbed, so you can now leave the lid off. Reduce the heat to medium and continue to monitor the tofu and remove it from the pan once the level of caramelization is achieved on both sides. Place the tofu pieces onto a plate to cool while you prepare the rest of the dish.
• Throw the kale into the same pan you cooked the tofu in. It may also initially sputter, so use caution. Saute for just a few minutes, stirring occasionally.
• While your kale is sauteeing, divide the cooked ramen into two bowls. When your kale is done, divide that into the two bowls.
• Now increase the heat in the same saute pan to medium high. Add in the Everything Sauce and heat until it bubbles, stirring with a rubber spatula. Add in the cornstarch/water mixture and stir until thick. Now throw the cooked tofu back into the pan and stir and toss to coat. Turn off the heat and divide the tofu and sauce between the two bowls.
• Top the tofu and noodles with the black and white sesame seeds and sriracha, and toss some raw cashews over the top. Drizzle the toasted sesame oil over the noodles and serve immediately.

Steps:

• Whisk soy sauce, brown sugar, tahini, sesame oil, black vinegar, 1 Tbsp. chili crisp, and ½ cup water in a small bowl or measuring glass until sugar is dissolved. Set sauce aside.
• Toss cucumbers, rice vinegar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to coat. Let sit, scrunching with your hands every few minutes, until cucumbers are softened and lightly pickled, about 10 minutes. Drain and set pickled cucumbers aside.
• Wrap tofu in a clean kitchen towel. Gather ends of towel together and squeeze with your hands over sink to extract as much liquid as possible. (Don’t worry if the tofu breaks apart—it’s going to get crumbled up anyway.)
• Crumble tofu into a medium bowl (it should resemble cooked ground meat with some larger pieces). Sprinkle with cornstarch and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; toss with your hands to evenly coat tofu.
• Heat 2 Tbsp. vegetable oil in a large nonstick skillet over high. Arrange tofu crumbles in a single layer in pan; reserve bowl. Cook tofu, undisturbed, until golden brown underneath, about 5 minutes. Toss and continue cooking, tossing occasionally, until tofu is golden brown and crisp all over, about 4 minutes more. Transfer tofu back to reserved bowl.
• Add remaining 2 Tbsp. vegetable oil to same skillet and reduce heat to medium-high. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are browned and shallot is translucent, about 5 minutes; season with salt. Add ginger and garlic and cook, stirring often, until fragrant, about 1 minute. Return tofu to pan and add reserved sauce; bring to a simmer. Cook until sauce is slightly reduced, about 2 minutes. Remove from heat.
• Cook noodles in a large pot of boiling water according to package directions. Drain and divide among bowls. Ladle saucy tofu over noodles and top with reserved pickled cucumbers and more chili crisp.