Tofu Katsu on Sesame Ramen Noodles

Cut the tofu into 3 slices about 1 cm thick and let marinate for at least 20 minutes at room temperature, or prepare 24 hours in advance for more flavor.

Meanwhile, combine the breadcrumbs and cornstarch in a separate bowl.

Bring a pot of salted water to a boil.

Coat each marinated, drained tofu piece in the breadcrumb mixture.

Heat a thin layer of vegetable oil in a skillet over medium heat. Sear the tofu pieces until golden, about 3 minutes per side.

Meanwhile, cook the noodles in the boiling water according to package directions, usually 2 minutes. Drain. Toss with sesame oil, tamari sauce, and sesame seeds. Season with salt if needed.

Drain the tofu on paper towels, then season with salt.

Serve the crusted tofu with the ramen noodles, spinach, and fresh mint. Spoon the remaining ginger marinade over the plates with a drizzle of tamari sauce as needed. Finish with a drizzle of Chili Crisp over the tofu.