* 220g block of firm or extra firm tofu * 1 tbsp dark soy sauce * 2 portions of noodles (flat rice stick noodles or knife cut noodles are best) * 1/2 cucumber, sliced into half moons * 2 spring onions, finely sliced * 1/2 30g bag of coriander, finely chopped
1. Add your noodles to large pot and fully cover with boiled water, leave to stand for 5 mins or until soft as per pack instructions. Drain and rinse well in cold water. I leave in cold water until serving to stop them sticking together and then drain again.
2. Crumble up the tofu or mash up with a fork in a shallow bowl, add the soy sauce and mix well.
3. Add all of the sauce ingredients (start with 3 tbsp of water) to a bowl and whisk together. Keep adding water gradually as needed to make a whiskable consistency. The sauce tastes quite strong on its own but once it’s mixed with everything it’s fine so don’t worry.
4. Add the drained noodles, cucumber, spring onions, coriander and tofu to a large bowl and mix well. Serve in bowls topped with a big drizzle of crispy chili oil.
Just use the captions to explain the ingredients/amounts, and cooking methods. The narrative is unnecessary and unwanted. If we have to go to the comments to read how to cook this dish, then your “gif recipe” is useless to begin with.
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###Ingredients
* 220g block of firm or extra firm tofu
* 1 tbsp dark soy sauce
* 2 portions of noodles (flat rice stick noodles or knife cut noodles are best)
* 1/2 cucumber, sliced into half moons
* 2 spring onions, finely sliced
* 1/2 30g bag of coriander, finely chopped
**Sauce**
* 4 tbsp tahini
* 2 tbsp miso
* 1/2 tbsp dark soy
* 1/2 tbsp sesame oil
* 1 large garlic clove, minced
* 1 tsp minced ginger
* 3-5 tbsp water
**To serve**
* Crispy chili oil
###Instructions
1. Add your noodles to large pot and fully cover with boiled water, leave to stand for 5 mins or until soft as per pack instructions. Drain and rinse well in cold water. I leave in cold water until serving to stop them sticking together and then drain again.
2. Crumble up the tofu or mash up with a fork in a shallow bowl, add the soy sauce and mix well.
3. Add all of the sauce ingredients (start with 3 tbsp of water) to a bowl and whisk together. Keep adding water gradually as needed to make a whiskable consistency. The sauce tastes quite strong on its own but once it’s mixed with everything it’s fine so don’t worry.
4. Add the drained noodles, cucumber, spring onions, coriander and tofu to a large bowl and mix well. Serve in bowls topped with a big drizzle of crispy chili oil.
[Source](https://www.instagram.com/reel/DLkWWSeI4vu/)
Just use the captions to explain the ingredients/amounts, and cooking methods. The narrative is unnecessary and unwanted. If we have to go to the comments to read how to cook this dish, then your “gif recipe” is useless to begin with.