What to do with all that napalm sauce I made?
Yet another spicy tofu dish, of course.
Slice a carton of extra firm tofu into 1/2 inch thick sheets and press between two plastic cutting boards with heavy weight for at least an hour.
Put your noodle cooking pot on to boil as you ordinarily would.
In your blender combine two ladles of your napalm with a generous spoonful of dashi miso paste, a handful of garlic cloves, a tablespoon of Chinese five spice, a quarter cup of sugar and two tablespoons of corn starch with two cups of vegetable broth. Obliterate into a smooth liquid.
Remove press and slice tofu into 1/2 inch cubes.
Fire up your wok on your hottest flame. Coat with safflower oil and toasted sesame oil. Brown the tofu cubes.
Open a carton of silken tofu and dump into the wok. Toss vigorously to break up into curdles. As all the water cooks out and pools, transfer to a sieve and back to the heat, repeating until no more water pools out.
Pour the spicy liquid over the tofu and stir occasionally to prevent burning on the bottom and to encourage thickening and evaporation.
Cook a generous portion of rice noodles in your boiling water and drain, do not rinse but immediately portion out — leaving starches on the outside of the noodles helps the sauce to stick, rinsing them makes it slide off into the bottom of your bowl.
When the sauce is quite thick, kill the heat and serve.
Do not breathe near anything flammable for some time.