Simply the BEST Noodles I can’t stop making!

INGREDIENTS:
350g extra firm tofu (makes extra)
2 tbsp dark soy sauce
1 tsp umami powder
1 tbsp + 2 tsp chili oil
2 sticks green onion
1-2 pieces garlic
small piece ginger
2 tsp soy sauce
2 tsp plantbased oyster sauce
splash of toasted sesame oil
100g knife pare noodles
2 tbsp peanuts

DIRECTIONS:
1. Preheat the oven to 425F. Pat dry the extra firm tofu with a paper towel and crumble into a mixing bowl. Add the dark soy sauce, umami powder, and 1 tbsp of chili oil and mix well. Then, spread onto a baking tray lined with parchment paper. Bake in the oven for 20-25mins

2. Bring some water to boil for the noodles. Chop the green onions and grate the garlic and ginger and set aside. Prep the sauce by mixing together the soy sauce, plantbased oyster sauce, and toasted sesame oil

3. Cook the knife pare noodles to package instructions (about 3mins). Then, drain out the water and set aside

4. Heat up a nonstick pan to medium heat. Add in the peanuts and toast for 2-3mins. Transfer to a pestle and mortar and coarsely crush

5. Place the pan back on medium heat and add in 2 tsp of chili oil. Place in the knife pare noodles and sauté for a couple of minutes. Add in the garlic and ginger and sauté for a couple of minutes. Add in about 1 cup of the crumbled tofu, the green onions, and the sauce. Sauté for another couple of minutes. Add in the crushed peanuts, give the pan a stir, and it's done!