Sticky Chili Garlic Tofu Noodles

Pat 280 g firm tofu very dry, then tear it into rough bite-size pieces so the craggy edges can crisp more easily in the pan. Thinly slice 120 g red bell pepper, chop 180 g bok choy into stems and leaves, slice 25 g spring onion, finely chop 18 g garlic, and finely grate 12 g ginger. Keep the bok choy stems and leaves together for quick cooking, and set the 25 g spring onion aside for the final toss so it stays fresh and bright.

In a small bowl, whisk together 45 ml soy sauce, 20 ml rice vinegar, 20 ml chili oil, 10 ml sesame oil, 18 g brown sugar, 10 g cornstarch, and 120 ml water until the cornstarch fully dissolves. The mixture should look smooth and lightly cloudy with no dry pockets of 10 g cornstarch at the bottom. This sauce will seem thin now, but it will turn glossy and thick once it hits the hot pan.

Bring a pot of water to a boil and cook 180 g wheat noodles until just tender, following the package timing as a guide but aiming for a chewy texture rather than a soft one. Drain the 180 g wheat noodles well and rinse briefly under cold water to stop the cooking and prevent sticking. Let them drain thoroughly so they do not water down the sauce later.

Heat a large frying pan or wok over medium-high heat, then add 20 ml neutral oil. Add the 280 g firm tofu in a single layer and cook for 6 to 8 minutes, turning every couple of minutes, until the edges are deep golden and lightly crisp. The tofu should release from the pan more easily once a crust forms, so avoid moving it constantly in the first few minutes.

Add 18 g garlic and 12 g ginger to the pan with the tofu and stir for 30 seconds over medium heat until fragrant but not browned. Add 120 g red bell pepper and 180 g bok choy, then stir-fry for 2 to 3 minutes over medium-high heat until the pepper softens slightly and the bok choy stems turn glossy and bright. The vegetables should still have a firm bite, and the bok choy leaves should just begin to wilt.

Whisk the sauce once more, then pour in the mixture of 45 ml soy sauce, 20 ml rice vinegar, 20 ml chili oil, 10 ml sesame oil, 18 g brown sugar, 10 g cornstarch, and 120 ml water. Cook over medium-high heat for 1 to 2 minutes, stirring constantly, until the liquid bubbles and turns into a shiny sauce that coats the tofu and vegetables. If the pan is hot enough, you will see the sauce change from cloudy to glossy quite quickly.

Add the drained 180 g wheat noodles and 20 g spring onion to the pan, then toss over medium heat for 1 to 2 minutes until the 180 g wheat noodles are evenly coated and stained a rich reddish brown. The pan should look saucy but not watery, and the noodles should become glossy and slightly sticky as they absorb the sauce.

Divide the noodles between two bowls and scatter over 5 g spring onion. Serve immediately while the tofu is still crisp at the edges and the sauce is hot and glossy. The finished dish should taste savory first, then slightly sweet, tangy, and warmly spicy at the end.