Udon Noodles with Tofu

How to prepare udon noodles with tofu

1. The chili oil should be prepared at least a day ahead, but it keeps for up to 1 month in the refrigerator. You'll make a much larger quantity than needed for one portion of noodles, but it's a good and versatile condiment - if you like spicy food, it won't stay in your fridge for long. Put the oils, thickly sliced garlic and ginger, and onion rounds in a small pan. Heat gently over low heat, then keep on low heat for another 15 minutes until the oil is infused with aromas. Be careful during this time that the aromatics don't brown at all. If your pan gets too hot, you can pull it off the heat occasionally to lower the oil temperature. After 15 minutes, remove the pan from heat, let the oil settle for 1-2 minutes, then pour it over the chili flakes and Sichuan pepper (a jar is most convenient). After cooling, store in the refrigerator for at least 1 day so the flavors have time to blend. From the second day on, you can use the oil and the sediment at the bottom of the jar.
2. Mix the sauce ingredients well in a cup. Include some sediment from the bottom of the chili oil jar. You'll get an orange cream.
3. Cook the udon noodles according to package directions (usually 2-3 minutes in boiling water). Udon noodles are pre-cooked, so cooking time is short. You can also use other types of noodles (wide rice noodles or long egg pasta), with cooking time varying depending on what you choose. Check the package. Also, you only need 100g of noodles per serving if they're not pre-cooked like Udon.
4. Cut the tofu into cubes and pat dry well with paper towels. Grate the ginger and garlic on a fine grater. Chop the green onion, keeping the green part separate from the white.
5. Heat the wok generously greased with oil. Add the tofu cubes, leave undisturbed for 2 minutes, then flip and leave on the other side. Remove tofu to a bowl. It's okay if some cubes break.
7. Add 1 tablespoon of oil to the wok, then add the white part of the green onion. Sauté for 1 minute, then add the ginger and garlic and sauté for another 30 seconds, until you smell a pleasant aroma coming from the wok.
8. Add the drained noodles and sauté for another 1-2 minutes.
9. Pour the sauce over the noodles and sauté for another minute, so the noodles absorb the sauce. At the end, add the tofu and the green part of the green onion and mix just until combined. Adjust for salt.
10. Serve immediately while warm. They're also good reheated.

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