Chili Garlic Noodles with Tofu

Halve the tofu lengthwise and press it firmly between two layers of paper towels or a clean kitchen towel. Crumble the tofu into a bowl with your hands. Toss with the cornstarch and oil until evenly coated.

Heat a large nonstick skillet over medium-high heat. Add the tofu and cook for 4 to 5 minutes without stirring, until the bottom is golden brown. Shake the pan vigorously to turn the tofu, then cook for another 4 to 5 minutes, stirring or shaking the pan occasionally, until the tofu is golden brown and slightly crispy all over.

Meanwhile, wash the spring onions and thinly slice them, separating the white and green parts. Reserve the green parts for garnish. Peel and finely chop the garlic. Whisk together all the sauce ingredients in a small bowl.

Once the tofu is golden brown and slightly crispy all ove, reduce the heat to medium. Add 1 teaspoon each of the light and dark soy sauce and cook for 1 minute, stirring frequently. Transfer the tofu to a bowl and return the skillet to the heat.

Add the remaining oil, the white parts of the spring onions, garlic, and chili flakes to the pan. Cook for 30 to 60 seconds, stirring constantly, until fragrant and the garlic is lightly golden. Add the udon noodles and the sauce. Toss with tongs until the noodles are evenly coated. Cover and cook for 2 to 3 minutes, until the noodles are tender.

Divide the noodles between two bowls or plates. Top with the crispy tofu and garnish with the reserved spring onion greens.