Name: Sichuan-Style Crispy Tofu & Spring Vegetable Stir-Fry with Sesame-Scallion Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Sichuan-inspired Chinese
Ingredients: 150 g firm tofu, pressed and cut into 2 cm cubes; 70 g dried wheat noodles (or fresh egg noodles equivalent); 80 g sugar snap peas, halved; 50 g thin asparagus spears, trimmed and cut into 3 cm pieces; 50 g small carrot, julienned; 20 g spring onions (scallions), sliced; 1 tbsp vegetable oil (for frying); 1 tbsp cornstarch (for dusting tofu); 1 clove garlic, minced; 1 tsp fresh ginger, minced; 1 tbsp light soy sauce; 1 tbsp Chinkiang (black) vinegar or rice vinegar; 1 tsp chili oil (adjust to taste); 1 tsp ground Sichuan pepper (or crushed Sichuan peppercorns); 1 tbsp toasted sesame oil; 1 tbsp honey or maple syrup; 1 tbsp toasted sesame seeds

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