Spicy Peanut Noodles with Crispy Tofu

Prepare the Tofu

1. Press the firm tofu with paper towels to remove excess moisture, then cut into 2-cm cubes.
2. Toss the tofu cubes in cornstarch until they are evenly coated.
3. Heat the neutral cooking oil in a non-stick pan over medium-high heat. Fry the tofu cubes for 8-10 minutes, turning occasionally, until they are golden-brown and crispy on all sides. Transfer to a plate lined with paper towels and season with a pinch of salt.

Cook the Noodles

1. Bring a pot of salted water to a boil. Cook the noodles according to the package instructions (usually 4-5 minutes).
2. Drain the noodles and rinse them under cold water to cool them down. This prevents them from sticking and keeps the dish beautifully refreshing for hot weather. Drain thoroughly.

Whisk the Sauce

1. In a large bowl, whisk together the peanut butter, soy sauce, sugar, chili oil (or sriracha), minced garlic, and grated ginger.
2. Gradually whisk in the warm water, one tablespoon at a time, until the sauce becomes smooth, creamy, and pourable.

Assemble and Serve

1. Add the cooled noodles to the bowl with the peanut sauce and toss well until every strand is thoroughly coated.
2. Divide the noodles into serving bowls.
3. Top with the warm, crispy tofu cubes.
4. Garnish with the sliced spring onion and crushed peanuts. Serve immediately.