Crispy Tofu with Orange-Ginger Sauce and Rice Noodles

Instructions

1. 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. 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. 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. 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. 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.