Capellini with Five-Spice Tofu & Mushrooms (คาเปลลินีเจหน้าเต้าหู้เห็ดพะโล้)

1.Press as much moisture as possible from the tofu, then tear it by hand into small pieces. Cut the king oyster mushrooms lengthwise into quarters. Set aside.

2.Combine the light soy sauce, Chinese black vinegar, sugar, five-spice powder, white pepper, and cornstarch. Add the tofu and king oyster mushrooms and toss until evenly coated. Add the vegetable oil and toss again. Arrange in the air-fryer basket and air-fry at 200°C for approximately 18 minutes, or until nicely browned and lightly crisp.

3.Bring 1½ liters of water to a boil. Add salt and baking soda, followed by the capellini. Cook for 4 minutes. Drain and rinse under cold water to stop the cooking process, then drain thoroughly.

4.Combine the light soy sauce, Chinese black vinegar, sugar, and sesame oil. Add the capellini and toss until evenly coated. Divide the noodles into 2 portions.

5.Heat a frying pan and lightly coat with vegetable oil. Add one portion of the capellini and spread into a thin, even layer. Pan-sear over medium heat until the underside is browned and some of the noodles become crisp. Flip and cook the other side until browned and crisp to your liking. Repeat with the remaining capellini.

6.Arrange the pan-seared capellini on a serving plate. Top with torn lettuce, followed by the five-spice tofu and mushrooms. Finish with julienned cucumber and toasted white sesame seeds. Serve hot.