Description
Chilli Tofu Noodles is a flavorful and vibrant vegetarian dish combining crispy tofu cubes sautéed to golden perfection with stir-fried fresh vegetables and tender noodles. Tossed in a spicy, tangy sauce made with chili paste, soy sauce, rice vinegar, and a touch of sugar, this quick and easy recipe brings a delightful balance of heat and umami. Perfect for a wholesome weeknight meal, it highlights Asian-inspired flavors and textures in every bite.
Ingredients
Scale
Protein
- 200 grams tofu
Noodles
- 150 grams noodles
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon chili paste
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
Oils and Aromatics
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
Vegetables
- 1/2 cup bell pepper, sliced
- 1/2 cup onion, sliced
- 1/2 cup carrot, julienned
- 2 tablespoons spring onion, chopped
Garnish
- 1 teaspoon sesame seeds
Instructions
- Press the Tofu: Start by pressing the tofu to remove excess water. Place the tofu block on a plate, cover it with a paper towel, and put a heavy object on top. Let it press for about 15 minutes to ensure it crisps well when cooked.
- Cook the Noodles: While pressing the tofu, bring a pot of water to a boil. Add the noodles and cook according to package instructions (about 4-5 minutes). Drain and set aside to prevent sticking.
- Cube the Tofu: After pressing, cut the tofu into roughly 1-inch cubes to prepare for sautéing.
- Sauté the Tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the tofu cubes and sauté for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy. Remove tofu and set it aside.
- Sauté Aromatics: In the same skillet, add sesame oil and heat over medium-high heat. Add grated ginger and minced garlic and sauté for about 30 seconds until fragrant, being careful to avoid 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 but retain a crisp texture.
- Prepare Sauce: Meanwhile, combine soy sauce, chili paste, rice vinegar, and sugar in a small bowl. Stir well to dissolve the sugar and blend flavors.
- Combine Noodles and Sauce: Add cooked noodles to the skillet with vegetables. Pour the prepared sauce over the noodles and toss everything together to ensure an even coating.
- Add Tofu Back: Return the sautéed tofu to the skillet and gently stir it into the noodles and vegetables. Cook together for 2-3 minutes to meld flavors.
- Garnish and Finish: Remove skillet from heat. Sprinkle chopped spring onion and sesame seeds over the dish. Toss once more lightly to combine the garnish.
- Serve: Serve the Chilli Tofu Noodles hot. Optionally garnish with extra spring onions or sesame seeds for added crunch and color.
Notes
- Pressing the tofu before cooking is key to achieving a crispy texture.
- Use fresh vegetables and slice uniformly for even cooking.
- Adjust chili paste quantity based on your preferred spice level.
- Rice vinegar can be substituted with apple cider vinegar if unavailable.
- For gluten-free option, use gluten-free soy sauce and noodles.
- Leftovers can be stored in an airtight container and reheated on stovetop or microwave.
