Big noodles with dry tofu

Failure can also be delicious. This was my attempt at making pulled noodles (AKA beef noodles). To refresh my memory I watched a video (it starts around the second half -- the first half he's making shaved noodles). The kneading process seems to be: 

Pull the dough long, fold it in half, repeat.

The idea, as I understand it, is to align the gluten molecules. Apparently this makes it possible to do the next move:

Pull the dough long, fold it in half, put your finger in the crook of the fold, repeat.

This extra step keeps the two halves you just folded over from sticking back together; this means that every time you repeat this, instead of a better-aligned piece of dough, you get noodles.

Clearly I'm missing something, though. During the alignment phase, my dough didn't seem to want to stretch all that much. It would get to about a foot long, and then start ripping. I wonder if my glutens were already too tangled (I kneaded the dough a lot) or too tough (I let it sit overnight) or not the right composition. Or maybe there's just more of a trick to the stretching process than it appears. Maybe the dough wasn't warm enough? Not the right type of flour? So many mysteries remain unsolved.

At some point I realized eating pulled noodles was not in the cards, and I started thinking about other ways to use this not-quite-stretchy-enough ball of dough on my cutting board. I cut it into sections, then used a rolling pin to roll each one into a long, flat strip, one section at a time. I rolled a strip, then folded it lengthwise, making it thicker (deeper) but not as wide. Then repeated this a few times. The result was a handful of somewhat thick, somewhat uneven, wide flat noodles. Then I dropped them in boiling water for about 5 minutes.

For the tofu, I took a large piece of dry tofu (from Seattle's very own Northwest Tofu Company), sliced it really thin; in a pan, I fried some ginger, a big clove of garlic, and a tablespoon of spicy fermented bean paste (辣豆瓣醬）. Then I added the tofu slices and fried them (煎) on each side until they were crispy. Finally I added a splash of soy sauce and a few green onions.

I actually made the tofu the night before and put it in the fridge, so it was cold when I ate it. I like cold dry tofu, but I'm sure it would be good hot too.