Tofu Shrimp Noodles

Step 1: Soak the noodles in lukewarm water until they’re very pliable but not fully soft, about 20 minutes. Drain them well.

Step 2: Heat oil in a wok to 350°F. Whisk together 1/2 cup cornstarch, flour, baking powder, and 1 teaspoon kosher salt. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.

Step 3: Add tofu slices and carefully turn to coat. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining tofu until wok is full. Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly pale golden and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate. Repeat until all tofu is fried.

Step 4: Combine wine, stock, soy sauce, bean sauce, sugar, sesame oil and remaining 2 teaspoons corn starch in a small bowl and whisk to combine. Set aside.

Step 5: Return wok to high heat until lightly smoking. Add onions and pepper and cook, stirring and tossing frequently; add garlic, ginger and cook, tossing constantly, until fragrant, about 30 seconds.

Step 6: Add shrimp and cook until barely pink. Add drained noddles and sauce. Stir-fry briefly, then transfer it all to a plate, sprinkle with chopped basil.