Cumin Tofu Noodles (Vegan)

chejorge.com

CAMOM

subheading: Fresh Noodles (or use ~400 g wide wheat noodles):

240 grams (2 cups) all-purpose flour

120 grams (½ cup) water

¼ teaspoon fine salt

vegetable oil, for coating

subheading: Fried Tofu:

200 grams (½ block) firm tofu

2 tablespoons cornstarch

subheading: Spice Blend:

1.5 tablespoons cumin seeds

1 tablespoon whole Sichuan peppercorns

1 tablespoon coriander seeds

subheading: Stir-Fry:

4 tablespoons chili oil (preferably homemade)

1 teaspoon Chinese black vinegar

1 teaspoon sugar

1 tablespoon light soy sauce

1 tablespoon dark soy sauce

2 tablespoons shaoxing wine (or mirin)

½ yellow onion, thinly sliced

7 cloves garlic, minced

2 inch ginger, minced

3 scallions, chopped

20 grams (4 to 5 sprigs) cilantro, chopped

1 pinch MSG (optional)

vegetable oil, for frying

Note: Ingredients may have been altered from the original.

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