Tofu Giants on Tiny Noodle Bed

1.Begin by preparing the glass noodles. Soak them in hot water for 15 minutes until softened. Drain and set aside.

2.While the noodles are soaking, cut the pressed tofu into large cubes (about 1.5 inches each) to create your 'giants'.

3.In a bowl, combine cornstarch, salt, black pepper, garlic powder, and paprika. Toss the tofu cubes in this mixture until evenly coated.

4.Heat vegetable oil in a deep skillet or wok over medium-high heat until shimmering. Carefully add the tofu cubes in batches, frying until golden brown and crispy on all sides, about 3-4 minutes per side. Remove and drain on paper towels.

5.In a separate pan, heat sesame oil over medium heat. Add minced ginger and sauté for 30 seconds until fragrant.

6.Add the julienned carrot, bell pepper, and snap peas to the pan. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp. Drizzle with soy sauce and rice vinegar, tossing to combine. Remove from heat.

7.To serve, place a nest of glass noodles on each plate. Top with the crispy tofu 'giants' and spoon the vegetable stir-fry around and over the noodles.

8.Garnish with sesame seeds and fresh cilantro before serving.