Description
Chilli Tofu Noodles is a flavorful and vibrant stir-fried dish featuring crispy tofu cubes, tender noodles, and crunchy vegetables tossed in a spicy, tangy sauce. This quick and healthy recipe combines the richness of sesame oil and soy sauce with the heat of chili paste, accented by fresh ginger and garlic. Perfect for a satisfying vegetarian meal ready in under 40 minutes.
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
- 1 teaspoon sesame seeds
Oils
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
Instructions
- Press the tofu: Place the tofu block on a plate, cover with a paper towel, and place a heavy object on top. Allow it to press for about 15 minutes to remove excess water.
- Cook the noodles: Bring a pot of water to boil. Add the noodles and cook according to package instructions, around 4-5 minutes. Drain and set aside.
- Cube the tofu: Cut the pressed tofu into 1-inch cubes for even cooking and texture.
- 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 and crispy. Remove and set aside.
- Sauté aromatics: In the same skillet, add sesame oil over medium-high heat. Add grated ginger and minced garlic and sauté for 30 seconds until fragrant without burning.
- Cook vegetables: Add sliced bell pepper, onion, and julienned carrot to the skillet. Stir-fry for 3-4 minutes until vegetables are tender but still crisp.
- Prepare the sauce: In a small bowl, combine soy sauce, chili paste, rice vinegar, and sugar. Stir well until sugar dissolves.
- Toss noodles and sauce: Add cooked noodles to the skillet with vegetables. Pour sauce over noodles and stir to coat evenly.
- Combine tofu: Return the crispy tofu to the skillet and gently mix with noodles and vegetables. Cook together for 2-3 minutes to meld flavors.
- Finish and garnish: Remove skillet from heat. Sprinkle with chopped spring onions and sesame seeds. Toss lightly to combine.
- Serve: Serve the Chilli Tofu Noodles hot, optionally garnished with extra spring onions or sesame seeds for added crunch and flavor.
Notes
- Pressing the tofu removes excess moisture, allowing it to crisp better during frying.
- Use firm or extra-firm tofu for best texture.
- You can substitute noodles with rice noodles or soba noodles according to preference.
- Adjust chili paste quantity to control the heat level.
- For gluten-free option, use gluten-free soy sauce and noodles.
- Quick stir-frying keeps vegetables crisp and flavorful.
- Serve immediately for the best texture and flavor.
