Peanut Noodles

Steps

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1. 1
   Drain and press the extra firm tofu, then cut into cubes. Coat with olive oil, salt, and white pepper.
   ▶ ≈0:21
2. 2
   Dust the tofu cubes with potato starch for crispiness. Spread them on a parchment-lined sheet pan without crowding.
   ▶ ≈0:49
3. 3
   Bake at 425°F for 30 minutes, flipping halfway through.
   ▶ ≈1:16
4. 4
   Slice scallions thinly on a bias and soak in cold water to mellow their sharpness.
   ▶ ≈1:29
5. 5
   Grate 4 garlic cloves. Julienne or chop the red bell pepper. Roughly chop the peanuts.
   ▶ ≈2:09
6. 6
   Heat neutral oil in a small pan over medium heat for about 3 minutes until very hot, then pour over the grated garlic. Let sit for 1 minute.
   ▶ ≈3:17
7. 7
   Stir soy sauce, rice vinegar, white pepper, and brown sugar into the garlic-oil mixture.
   ▶ ≈4:08
8. 8
   In a bowl, combine peanut butter with hot water to thin it out, then add the garlic-soy mixture and whisk well.
   ▶ ≈4:36
9. 9
   Cook udon noodles for 2 minutes until tender, then rinse briefly under cold water.
   ▶ ≈5:21
10. 10
    Place noodles in a bowl, add vegetables, peanuts, and baked tofu, then drizzle with the peanut sauce.
    ▶ ≈6:16
11. 11
    Top with chili crisp and additional scallion garnish, then serve.
    ▶ ≈6:35