Cold Spicy Tofu Noodle Appetizer

I really enjoy the a spicy cold tofu noodle appetizer that is served at some Chinese/Taiwanese restaurants and occasionally at dim sum. The "noodles" are actually tofu that has been shaped into long thin strands. The dish is so spicy that it makes the edges of your lips burn slightly and you can see the orangeness of the oil on the plate. It is a very simple dish; its main components are the spiciness that comes from using hot chili oil, the contrasting cool temperature of the dish, and the chewiness of the tofu.

I found some tofu noodles in a Taiwanese grocery store, and I wanted to make this; however on the Internet I could only find lots of vegan recipes which use tofu noodles as a replacement for regular noodles. So I made my own version. I wanted to add sliced black fungus but I didn't have any on hand, so I toasted some black sesame seeds and used those instead.

• tofu noodles (i.e. tofu that is cut in a noodle shape)
• Chinese hot chili oil
• a small dash soy sauce
• a pinch finely ground white pepper
• sesame oil
• toasted black sesame seeds or sliced black fungus that has been soaked in hot water

Use the freshest tofu noodles that you can find. You can use the tofu noodles right out of the package. Add enough chili oil to make the dish very spicy (Add slowly because chili oil is usually very strong); the chili oil should be the main flavor of the dish. Use only a dash of soy sauce so that the dish is salty but not colored brown from the soy sauce (salt will probably be unnecessary). Add a small amount of sesame oil and a pinch of white pepper. Mix together the ingredients to taste. Add toasted sesame seeds or sliced black fungus that has been soaked in hot water until its soft. Let sit in the fridge for at least 30 minutes or overnight so that the tofu can absorb the flavors.