Serves 2
Directions
- 1Mash the tofu using a fork, masher, or your hands until you get a smooth, paste-like texture.
- 2Add salt and gradually add the flour, while mixing it in. The dough should be soft and pliable, but not sticky.
- 3Knead the dough for 5–7 minutes until smooth. Cover and let it rest for 30 minutes at room temperature to relax the gluten.
- 4Roll the dough out to about 0.5 cm / 0.2 inch thickness. Dust with flour and slice into thick, udon-style strips.
- 5Boil the noodles in salted water for 5–7 minutes until cooked through and chewy.
- 6Combine all sauce ingredients. Divide over two bowls, add the noodles and toss.
- 7Add garlic, chili flakes, and spring onion on top of the noodles. Heat the oil until it's sizzling hot, then pour over the aromatics to release their fragrance.
- 8Toss the noodles in the sauce and fresh chili oil, and serve with your favorite veggies and protein.
Ingredients
- 225 g firm tofu
- 180 g wheat flour
- 0.5 tsp salt
- 2 tbsp light soy sauce
- 0.5 tbsp dark soy sauce
- 0.5 tbsp black rice vinegar
- 1 tbsp sugar
- 4 tbsp water
- 2 tsp chili flakes
- 2 garlic cloves, finely chopped
- 0.5 spring onion, finely chopped
- 1 tbsp neutral oil
Equipment
bowlrolling pinpizza cutterpotstrainerchopsticks
Tips
- Tofu's soy proteins provide structure similar to eggs.
- Tofu's high water content (80%) hydrates the flour naturally.
- The fat and starch in tofu contribute to tenderness and a chewy texture in the noodles.
- Adjust flour quantity based on tofu's water content for a soft, pliable, non-sticky dough.
- Let the dough rest for 30 minutes to relax gluten.
- Pour sizzling hot oil over aromatics to release their fragrance.
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