Chinese Garlic Chili Oil Knife Pear Noodles

Steps

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1. 1
   Preheat oven to 425°F. Pat the extra firm tofu dry, then crumble it into a mixing bowl. Add dark soy sauce, umami powder, and chili oil, mixing well to combine. Spread the mixture evenly on a parchment-lined baking tray and bake for 20–25 minutes.
   ▶ ≈0:26
2. 2
   Bring a pot of water to boil. Chop the green onions, and grate the garlic and ginger; set aside. Combine soy sauce, plant-based oyster sauce, and toasted sesame oil in a bowl for the sauce.
   ▶ ≈2:00
3. 3
   Cook the knife pear noodles according to package directions (about 3 minutes). Drain thoroughly and set aside. If the baked tofu has clumped together, use a spatula to break it apart.
   ▶ ≈3:16
4. 4
   Heat a nonstick pan over medium heat. Toast the peanuts for 2–3 minutes until fragrant. Transfer to a pestle and mortar and coarsely crush.
   ▶ ≈4:05
5. 5
   Return the pan to medium heat and add 2 tsp of chili oil. Carefully add the noodles and sauté for a couple of minutes. Stir in the garlic and ginger, and sauté for another couple of minutes. Add about 1 cup of the tofu crumble, green onions, and sauce, sautéing for another couple of minutes until the noodles are well coated. Fold in the crushed peanuts and serve.
   ▶ ≈4:35
6. 6
   Plate and serve immediately. Enjoy the aromatic noodles bursting with umami, bold spice, and nutty flavors from the crunchy peanuts and chewy tofu crumble.
   ▶ ≈5:40