Chilli crisp is the cult food product of the 2020s. But what if we told you that it's possible to DIY with our fast homemade version? Hold on, because lives are about to be changed. Win friends with this snappy, spicy condiment that's incredible drizzled over pan-fried tofu and soba noodles. We just give you the recipe, where you choose to go with it is entirely up to you.
Bring a saucepan of water to the boil (this is in preparation to cook the soba in step 4). Peel and crush garlic. Grate ginger. Roughly chop peanuts. Chop bok choy into bite-size pieces.
Place 30ml (1½ tablespoons) vegetable oil, ginger, garlic and chilli flakes in a frypan over medium heat until sizzling. Cook, stirring constantly, for a further 30 seconds or until ginger and garlic is light golden. Carefully transfer to a heatproof bowl and add sesame seeds and chopped peanuts. Wipe out frypan.
Slice tofu into 6 pieces. Heat remaining vegetable oil in a frypan over medium-high heat. Cook tofu for 4 minutes each side or until golden brown. Add 2 teaspoons soy sauce and sugar. Turn to coat and caramelise slightly for 30 seconds.
Cook soba in a saucepan of boiling water for 3 minutes. Add bok choy and cook for 30 seconds. Drain.
Thinly slice spring onion. Add spring onion, remaining soy sauce and rice wine vinegar to chilli crisp base. Stir to combine.
Slice avocado. Divide noodles between bowls and top with tofu, avocado and chilli crisp to serve.