Instructions

Follow the steps and taste along the way.

1. Prepare the tofu and vegetables

   Pat the tofu dry with a paper towel and cut it into cubes about 2.5 cm wide. Separate the pak choi leaves and cut the thick stems into pieces; cut the carrot into thin diagonal slices. Grate the ginger and finely chop the garlic. Preheat the oven to 220 °C.

   

2. Bake the tofu until crisp

   Stir the cornstarch into 30 ml of water. Toss the tofu cubes with half of the cornstarch mixture, 15 ml of the neutral oil, and 1 g of salt. Arrange them in a single layer on a parchment-lined baking sheet and bake for 22–25 minutes, turning them after 12 minutes. The finished tofu should have golden edges and a firm exterior.

   

3. Cook the noodles and stir-fry the vegetables

   Prepare the rice noodles according to the time indicated on the package, then drain them. Heat the remaining 10 ml of neutral oil in a large pan. Stir-fry the carrot for 3 minutes, add the pak choi stems, and cook for another 2 minutes. Stir in the pak choi leaves and the remaining 1 g of salt; stir-fry for about 1 minute, until the leaves wilt but the stems remain slightly crisp. Transfer the vegetables to a plate.

   

4. Finish the orange-ginger sauce

   Pour the orange juice, soy sauce, and rice vinegar into the same pan. Add the honey, ginger, garlic, chili flakes, and sesame oil. Bring to a gentle simmer and cook for 2 minutes. Stir the remaining cornstarch mixture, pour it into the pan, and cook, stirring constantly, for 1–2 minutes, until the sauce thickens and becomes glossy.

   

5. Combine and serve

   Add the baked tofu to the sauce and gently toss to coat. Add the stir-fried vegetables and heat briefly. Divide the rice noodles among four bowls, then top with the tofu, vegetables, and sauce. Sprinkle with sesame seeds and serve immediately.