I really didn't think much of this dish as blog post while eating it. I was more focused on how delicious it was-the sticky noodles providing the perfect counterpoint to the crispy tofu, and my mouth set slightly, pleasantly aflame. While preparing it I paid no mind to cultural accuracy or technique, so I'm pretty sure this is the home-cooked equivalent of American Chinese food, a sort of bastard meal. And it's pretty in its own pale way, but the true strength of this dish is in its flavor. The heat lurks quietly behind the deliciously melded flavors of garlic, ginger, and soy. It's a very comforting meal, nothing fancy about it. A recent article that featured a similarly culturally orphaned dish made me think that maybe this little noodle mutt was worth sharing.

Noodles

3 onions
2 minced garlic cloves
1 tsp minced ginger
2 chiles de arbol, torn
sticky rice noodles
1 tbsp soy sauce
2 tsp rice vinegar
sriracha to taste
1 lb tofu, in large cubes
frying oil
1/2 c. chopped green onions

Heat oil and fry tofu until golden. Set aside to drain.
Saute onions in a little oil until soft. Add garlic, ginger, 1/4 cup green onions and chiles, and saute until soft and fragrant. Season with salt.
Meanwhile, bring water to boil and prepare rice noodles.
Place onion mixture into food processor and blend until smooth. Add soy sauce, vinegar, and sriracha. Adjust seasoning to taste.
Mix noodles, sauce, and tofu. Top with remaining green onions.