📖 Instructions

1. First, press the tofu: Wrap the firm or extra-firm tofu in paper towels and place a heavy object on top (like a cast-iron skillet or a stack of books) for at least 30 minutes to remove excess water. This step is crucial for achieving crispy tofu.
2. Next, prepare the tofu: After pressing, cut the tofu into 1/2-inch cubes. In a bowl, toss the tofu with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1 tablespoon of cornstarch. Make sure the tofu is evenly coated.
3. Then, cook the tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook, stirring occasionally, until golden brown and crispy on all sides. This should take about 8-10 minutes. Remove the tofu from the skillet and set aside.
4. Now, prepare the broth: In the same skillet or wok, add the minced garlic and grated ginger. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
5. After, add the broth and sriracha: Pour in the vegetable broth and add the sriracha sauce. Stir well to combine. Bring the broth to a simmer.
6. Subsequently, add the noodles: Add the noodles to the simmering broth. Cook according to the package directions, usually around 5-7 minutes, or until the noodles are tender.
7. Add veggies: Add the sliced bok choy, shredded carrots, and sliced green onions to the soup. Cook for another 2-3 minutes until the vegetables are slightly tender.
8. Combine Tofu: Gently stir in the crispy tofu into the soup. Be careful not to break the tofu.
9. Seasoning: Add a tablespoon of rice vineagar, a dash of salt, and black pepper to taste. Feel free to adjust the sriracha for heat levels.
10. Finalize and serve: Ladle the soup into bowls. Garnish with extra green onions, sesame seeds, and a drizzle of sriracha, if desired. Serve hot and enjoy!
11. Optional Toppings: Consider adding a squeeze of fresh lime juice or a sprinkle of chopped cilantro for added freshness.