Spicy Noodle Stir-Fry with Salt & Pepper Tofu

From Big Vegan Flavor by Nisha Vora.

Ingredients

Sauce

• 3½ tablespoons (60 g) soy sauce or tamari
• 2½ tablespoons Shaoxing wine
• 2 tablespoons organic brown sugar
• 1 to 2 tablespoons chili-garlic sauce or sambal oelek (2 tablespoons for spicy!)
• 3 tablespoons vegetable broth (or water)

Salt & Pepper Tofu

• 1 (14-ounce/400 g) block extra-firm tofu, ideally previously frozen and thawed
• ½ teaspoon ground white pepper
• ½ teaspoon onion powder
• ¼ teaspoon garlic powder
• ½ teaspoon Chinese five-spice powder (optional)
• 3 tablespoons arrowroot powder or cornstarch
• ¾ teaspoon kosher salt
• 3 tablespoons neutral-flavored high-heat oil of choice, such as avocado oil

Noodles

• 6 ounces (170 g) noodles, such as ramen, udon, or egg-free wheat noodles
• 1 tablespoon toasted sesame oil

Green Beans

• 1 tablespoon neutral-flavored high-heat oil
• 12 ounces (340 g) green beans, cut in half
• Kosher salt
• 2-inch (5 cm) piece fresh ginger, peeled and thinly sliced, then sliced into matchsticks
• 4 garlic cloves, finely chopped
• 6 scallions, thinly sliced on a bias (reserve dark green tops for garnish)
• ½ cup (8 g) fresh cilantro leaves and tender stems, roughly chopped
• 1 tablespoon roasted black or white sesame seeds

Instructions

1. Make the sauce. In a small jar, combine the soy sauce, Shaoxing wine, brown sugar, chili-garlic sauce, and vegetable broth.
2. Make the tofu. Drain the tofu, wrap it in a thin dish towel, and gently squeeze it using the palms of your hands to remove excess water. If you’re not using thawed tofu, press it for 15 minutes instead.
3. Cut the tofu into ¼- to ⅓-inch-thick (0.5 to 0.75 cm) squares. Gently press down with a towel to get the water out and repeat a few times.
4. In a small bowl, combine the white pepper, onion powder, garlic powder, five-spice powder (if using), and arrowroot powder. Transfer the mixture to a small fine-mesh sieve.
5. Arrange the tofu tightly spaced on a cutting board. Sprinkle the top with half of the salt, then dust with half of the spice mixture. Flip the tofu, sprinkle with the rest of the salt, and dust with the rest of the spice mixture.
6. Line a cutting board or large plate with paper towels.
7. Heat a flat-bottomed wok over medium-high heat until it just starts to smoke. Then add the oil and tilt the pan to coat the lower sides. Reduce the heat to medium and add the tofu, standing back to avoid splatter. Cook for 5 to 6 minutes, shaking the pan every minute for even cooking, until golden brown on the bottom. Flip the tofu and repeat this process for 3 to 4 minutes, until golden brown but not charred on the bottom. Transfer to the paper towel-lined surface. Wipe out the pan.
8. Make the noodles. While the tofu fries, cook the noodles for 1 minute less than the package instructions call for. Drain and toss with the sesame oil.
9. Make the green beans. Heat the wok over high heat until it just starts to smoke, then add the oil. Add the green beans with a tiny pinch of salt and spread in a single layer as much as possible. Cook undisturbed until some beans start to blister, 1 minute. Toss and cook undisturbed for 90 seconds. Add the ginger, garlic, and white and light green parts of the scallions and toss frequently until aromatic, 1 minute.
10. Pour in the sauce, standing back to avoid splatter. Stir-fry until the beans are crisp-tender, another 2 minutes.
11. Turn off the heat and add the noodles, reserved scallion greens, cilantro, and sesame seeds. Use tongs to toss the noodles in the sauce. Add the fried tofu and use a spatula to gently incorporate.