White Mausu's Crispy Tofu with Noodles, Crispy Kale & Tahini Black Bean Sauce

INGREDIENTS

1 block of firm tofu (the firmer the better)
Corn starch or potato starch for coating tofu 
1 large bunch of kale
Noodles of your choice - udon, soba, ramen noodles, egg noodles etc. Sushi rice also works great.
Sunflower oil for frying

 Tahini sauce;

4 tbsp Tahini (the creamiest tahini you can get your hands on - I recommend Al Nakil)
1 tbsp Soy sauce or tamari
Half tbsp of Maple syrup
1 tsp of sesame oil
Splash of rice wine vinegar
1 generous spoon White Mausu Black Bean Rayu 

 Garnish;

Spring onion
Fresh chives
Sesame seeds (white or black)
A generous dollop of black bean rayu

METHOD

1. Press your tofu for at least 30mins to draw the water out by wrapping it in kitchen paper and putting weight on it. A cookbook or 2 should do the job.

 2. Cut tofu into cubes. Sprinkle light with corn/potato starch and season. Just enough to cover each piece lightly.

 3. Add 3 - 4 tbsps of sunflower oil on medium-high heat. Fry tofu until brown and crispy. Set aside on a plate lined with some kitchen paper.

 4. Now for the sauce. Add the sauce ingredients together in a bowl and stir until its smooth and creamy. You will need to add a few dashes of water to thin it out. 

 5. Wipe your wok down and add your kale. Dry fry until charred and crispy.

 6. On low-medium heat, add your sauce & tofu (you might need a bit more water). Then add your kale and noodles. 

 7. Serve in a bowl topped with your garnishes and an extra dollop of the black bean rayu. Enjoy!