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


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 


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


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!