I made this tofu noodle bowl for lunch in about 20 minutes, and then the day after that. And then again. It was one of those times you throw together three half-remembered recipes for things, none of which you look up and check, and it actually turns out well. The crispness of the tofu is a pleasant contrast to the pile of noodles lurking under those spinach leaves. I used those baby spinach leaves that come in a mammoth plastic container – they wilt nicely if you sandwich them between hot noodles and hot tofu. Enjoy!
Pan-fried tofu noodle bowls
Firm tofu, sliced 2 cm thick
1/4 cup ponzu, or 1/4 cup soy sauce with juice of half a lime
Splash of soy sauce
Tapioca flour, or rice flour
Fine egg noodles
Baby spinach leaves
Pour the ponzu and soy sauce into a container big enough for the tofu slices to lie nearly flat, then add the tofu. Set aside. Put water on to boil for noodles.
Add vegetable oil to a pan over medium heat. Pour flour onto a small plate.
Once vegetable oil is hot, dredge each piece of tofu in the flour, lightly coating all sides, then gently put them into the pan. You will have to do this in batches.
Cook noodles according to package directions. Drain and toss with a little sesame oil to keep them from sticking.
Assemble the noodle bowls with a layer of noodles, followed by spinach leaves and topped with hot tofu slices. Sprinkle some sesame oil on top and serve.