Tahini Chili Crisp Ramen Noodles with Crispy Tofu

Cook crispy tofu

Remove tofu from package and press to dry as much as you can. Crumble into small pieces into a bowl. Add 2 tbsp soy sauce and 1 tbsp rice wine vinegar. Mix well. Add 2 tbsp corn starch and mix.

Heat 1 tbsp olive oil in a large frying pan over medium high heat. Add tofu and cook for 15-20 minutes stirring every couple minutes, until golden brown and crispy.

Make sauce

In a small bowl mix sauce ingredients 1/3 cup tahini, 1 1/2 tbsp chili crisp, 2 tbsp soy sauce, 1 tsp sugar, and set aside. Start boiling water for noodles.

Start veggies

To another large pan, add 1 tbsp oil, 2 cloves minced garlic and the white bottom half of 2 diced green onions. Cook for 30 seconds. Add in diced red pepper and carrot and cook for about 5 minutes.

Finish up

Cook ramen noodles, reserving 1 1/2 cups pasta water. Add a bit of the pasta water to your sauce to thin out and make it pourable.

Once the noodles are cooked, add them to the veggies, along with the sauce and 1/2 cup reserved noodle water. Mix well, adding water as needed if sauce thickens too much. Add juice of 1/2 a lime, 2 tsp sesame oil and serve. Taste and add more lime juice if you like.

Serve noodles and veggies topped with crispy tofu and green onions.