Description
A vibrant and flavorful Chilli Tofu Noodles recipe featuring crispy tofu cubes, stir-fried vegetables, and a spicy soy-based sauce. This dish combines tender noodles with bold Asian-inspired flavors, perfect for a quick and satisfying vegetarian meal.
Ingredients
Scale
Tofu and Noodles
- 200 grams tofu
- 150 grams noodles
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon chili paste
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
Vegetables and Aromatics
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 1/2 cup bell pepper, sliced
- 1/2 cup onion, sliced
- 1/2 cup carrot, julienned
- 2 tablespoons spring onion, chopped
Oils and Garnish
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds
Instructions
- Press the Tofu: Remove excess water by placing the tofu block on a plate, covering it with a paper towel, and setting a heavy object on top for about 15 minutes to ensure better texture when cooked.
- Cook the Noodles: Bring a pot of water to a boil and cook the noodles according to package instructions (around 4-5 minutes). Drain and set aside.
- Cube the Tofu: Cut the pressed tofu into roughly 1-inch cubes for even cooking and crisping.
- Sauté the Tofu: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat. Add tofu cubes and sauté for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove and set aside.
- Sauté Aromatics: In the same skillet, heat the sesame oil over medium-high heat. Add grated ginger and minced garlic, sautéing for about 30 seconds until fragrant without burning.
- Stir-Fry Vegetables: Add sliced bell pepper, onion, and julienned carrot to the skillet. Stir-fry for 3-4 minutes until vegetables are tender yet crisp.
- Prepare Sauce: In a small bowl, mix soy sauce, chili paste, rice vinegar, and sugar. Stir well to dissolve the sugar completely.
- Combine Noodles and Sauce: Add the cooked noodles to the skillet with vegetables. Pour the prepared sauce over and toss to coat everything evenly.
- Add Tofu Back: Return the crispy tofu to the skillet, gently stirring it in with noodles and vegetables. Cook together for another 2-3 minutes to meld flavors.
- Garnish and Serve: Remove from heat, sprinkle chopped spring onion and sesame seeds over the dish, and toss lightly. Serve hot, optionally garnished with more spring onions or sesame seeds.
Notes
- Pressing tofu is essential for a crispy texture; skip if using extra-firm tofu already drained.
- Adjust the amount of chili paste based on your preferred spice level.
- Use your favorite type of noodles – rice noodles, egg noodles, or wheat noodles work well.
- For a gluten-free version, ensure soy sauce is gluten-free or substitute with tamari.
- Fresh vegetables can be varied; snap peas or broccoli make great additions.
