Creamy Sesame Peanut Noodles

• 70 g dry rice noodles — Dry rice noodles
• 100 g extra-firm tofu, pressed dry and cut into 1.5 cm cubes — Extra-firm tofu prepared with nigari
• 30 g natural peanut butter, stirred smooth — Natural peanut butter
• 10 g roasted sesame tahini — Tahini from roasted sesame kernels
• 16 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 15 g unseasoned rice vinegar — Unseasoned rice vinegar
• 4 g, finely grated — Raw garlic
• 6 g raw ginger root, finely grated — Raw ginger root
• 5 g pure maple syrup — Pure maple syrup
• 4 g toasted sesame seeds — Toasted sesame seeds
• 12 g, thinly sliced — Raw scallion

Method

1. 1Mix the peanut-sesame sauceWhisk peanut butter, tahini, soy sauce, vinegar, garlic, ginger, and maple for 45 seconds until smooth.45 secLook for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Whisk in 30 g hot waterWhisk in 30 g hot water, 10 g at a time, until the sauce flows in a thick ribbon.Look for: The sauce is glossy, homogeneous, and pourable with no nut-butter lumps.Safety: Use clean utensils and check peanut, sesame, soy, and wheat allergen labels before serving.
3. 3Cook the noodlesCook the rice noodles in gently boiling water according to their package, beginning to check at 4 minutes. Reserve 60 g cooking water, drain.6 minLook for: The ingredients are fully prepared and ready for the next action.Safety: Drain away from your body to avoid steam burns and do not leave cooked noodles at room temperature longer than 2 hours.
4. 4Rinse briefly with warm water thoroughlyRinse briefly with warm water thoroughly, then shake off all excess liquid.Look for: A noodle is tender throughout but still springs back lightly when bitten.
5. 5Sauté the tofu and coat the noodlesHeat a wide nonstick skillet over medium-high. Add the dry tofu in one layer and cook for 4 minutes, turning twice, until lightly golden and steaming. Reduce to low.4 minLook for: The ingredients are fully prepared and ready for the next action.Safety: Handle the hot skillet carefully, heat the tofu and noodles until steaming throughout, and refrigerate within 2 hours.
6. 6Add the drained noodlesAdd the drained noodles and all sauce, and toss for 90 seconds, loosening with reserved water 10 g at a time. Turn off the heat, fold in half the scallion and sesame, then plate and add the remainder.1 min 30 secLook for: The tofu has golden patches and the hot sauce clings to every noodle without a watery puddle.