Garlic chili knife pare noodles with baked tofu crumble

Preheat the oven to 425. Pat about 350 g extra firm tofu dry with a paper towel and crumble it into a mixing bowl, breaking up bigger chunks.

Add 2 tbsp dark soy sauce, 1 tsp umami powder and 1 tbsp chili oil; mix well.

Spread evenly on a parchment-lined baking tray and bake 20 to 25 minutes.

Bring water to a boil for the noodles.

Chop two sticks of green onion; grate one to two pieces of garlic and a small piece of ginger.

Mix the sauce: 2 tsp soy sauce, about 2 tsp plant-based oyster sauce and a splash of toasted sesame oil.

Cook about 100 g knife pare noodles to the package instructions, about three minutes; drain well.

Take out the tofu and chop up any clumps with a spatula.

Toast a couple tablespoons of peanuts in a non-stick pan on medium for two to three minutes, then coarsely crush in a pestle and mortar.

Heat 2 tsp chili oil in the pan on medium, add the noodles and cook a couple of minutes; add the garlic and ginger and saute a couple of minutes more.

Add about a cup of the tofu crumble, the green onions and the sauce; saute another couple of minutes.

Fold in the crushed peanuts and plate.