Crispy Fried Hoisin Tofu with Peanut Noodles
Serves 2
Adapted from The Washington Post
8 ounces (225 grams) extra-firm tofu, drained
½ cup hoisin sauce
10-14 ounces (280 - 400 grams) dried udon noodles
½ cup cornstarch
2 tablespoons vegetable oil
10 ounces (280 grams) fresh baby spinach, chopped
1¼ cups vegetable broth
½ cup smooth peanut butter
2 tablespoon soy sauce
½ tablespoon lime juice
Salt
Peanuts, coarsely chopped (for garnish)
To press the tofu, wrap it in paper towels, set it on a plate, and set another plate on top of it. Place something relatively heavy on the plate. Let the tofu sit for 20-30 minutes. Unwrap the tofu and discard the excess liquid.
Avoid using multiple cans or jars or something breakable, as there’s a chance it may slide off the plate. If you have an unopened bag of flour or sugar, that works well.
Cut the tofu into cubes, about ½-inch. Add them to a medium bowl and pour in the hoisin sauce. Toss to coat evenly.
Let the tofu marinade for at least 30 minutes, and up to overnight. (If you marinate for more than 2 hours, cover the bowl, and refrigerate.)
When ready to cook, start by cooking the udon noodles according to its packaging. Set aside.
Meanwhile, add the cornstarch to a large shallow bowl. Working in batches, spoon tofu cubes from marinade to the cornstarch, leaving any remaining marinade in the bowl. Toss the cornstarch to evenly coat the tofu.
Heat a large pan or skillet over medium-high heat. As the pan is heating up, add the vegetable oil. Working in batches, add the tofu once the oil shimmers and fry, stirring and tossing frequently, until browned and crisp all over, about 5-8 minutes. Repeat until all the tofu has been fried. Transfer tofu to a bowl and discard any excess oil from the pan.
Return the pan to medium-high heat, and add the chopped spinach. Cook, stirring, until it wilts completely, 3-4 minutes. Transfer the spinach to a separate bowl.
In the same pan, add the broth, peanut butter, soy sauce, lime juice, and salt, to taste to the skillet, stirring to incorporate. Once the mixture comes to a boil, reduce the heat to medium-low and cook to form a thickened sauce, 1-2 minutes. Taste and adjust seasoning to your preferences.
Stir in the cooked udon, tossing to coat with the sauce. Return the spinach to the pan, stirring to incorporate. Taste and adjust seasoning to your preferences.
To serve, divide the noodles among the bowls and top with the fried tofu. Garnish with peanuts, reserved hoisin marinade, and additional lime juice and soy sauce.
Enjoy!