Ingredients

Tofu

• 1 block firm or extra-firm tofu
• 3 tbsp soy sauce
• 1 tbsp vinegar
• 1 tbsp oil
• 1 tsp sugar or honey
• 1 clove garlic, minced, or 1/2 tsp garlic powder
• Optional: pinch of shichimi togarashi, chili flakes, sesame oil, black pepper, grated ginger
• Optional for crisping: 1–2 tsp cornstarch

Noodles

• 1 serving noodles or one packet instant noodles
• Water, for boiling
• Optional: the seasoning packet or sauce packet that came with the noodles
• Optional garnish: more shichimi togarashi, sesame oil, scallions, sesame seeds

Method

1. Press the tofu for 10–20 minutes if you have time.
2. Drain and cut the tofu into bite-sized cubes.
3. Mix the soy sauce, vinegar, oil, sugar, garlic, and any optional seasonings.
4. Toss the tofu in the marinade and let it sit for 10–30 minutes.
5. If you want crispier tofu, toss the pieces with cornstarch right before frying.
6. Cook the noodles according to the package.
7. If using instant noodles, save a little of the cooking water before draining.
8. Pan-fry the tofu in a little oil over medium-high heat until browned on multiple sides, about 8–12 minutes total.
9. If the tofu looks dry, add a spoonful of the reserved marinade near the end and let it glaze for 30–60 seconds.
10. Toss the noodles with the noodle seasoning packet or sauce, adding a splash of cooking water if needed.
11. Top the noodles with the fried tofu or mix everything together.
12. Finish with a little shichimi togarashi if you want extra heat.

Notes

• If the noodles are already strongly seasoned, go light on extra soy sauce in the tofu marinade.
• If you want more saucy noodles, add 1–2 tbsp water to the tofu marinade or loosen the noodle sauce with cooking water.
• For the best texture, fry the tofu separately so it browns instead of steaming.

Photos