Chilli Tofu and Noodle Stir Fry
Spice up your weeknight dinners with this vibrant Chilli Tofu and Noodle Stir Fry, a quick and satisfying meal that's bursting with bold flavors and colorful veggies. Crispy fried tofu, coated in a light layer of cornstarch for irresistible crunch, takes center stage alongside tender noodles and a medley of stir-fried bell peppers, carrots, and green beans. The star of the dish is the rich, zesty sauce made from soy sauce, dark soy, chilli sauce, and a touch of sesame oil, perfectly balancing heat, umami, and sweetness. Ready in just 35 minutes, this plant-based dish is not only a time-saver but also a delightful fusion of textures and flavors. Serve hot, garnished with spring onions and sesame seeds for an irresistible, restaurant-quality finish that's perfect for busy weeknights or casual entertaining.
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Recipe Information
Ingredients
- 400 g firm tofu
- 3 tbsp cornstarch
- 4 tbsp neutral oil (e.g., vegetable or canola oil)
- 3 cloves garlic cloves
- 1 tbsp ginger
- 1 red chilli (adjust to taste)
- 2 bell peppers (any color)
- 1 carrot
- 100 g green beans
- 300 g egg noodles or rice noodles
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp chilli sauce (e.g., sriracha)
- 1 tsp sesame oil
- 1 tsp brown sugar
- 2 spring onions
- 1 tbsp sesame seeds (optional, for garnish)
Instructions
Drain the tofu and press it for 10-15 minutes to remove excess water. Cut it into bite-sized cubes.
In a bowl, toss the tofu cubes with cornstarch until evenly coated.
Heat 2 tablespoons of neutral oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 5 minutes. Remove and set aside.
Cook the noodles according to package instructions. Drain, rinse with cold water, and set aside.
Mince the garlic and ginger. Finely chop the red chilli and slice the spring onions. Slice the bell peppers and carrot into thin strips. Trim the green beans.
In the same skillet or wok, heat the remaining 2 tablespoons of oil over medium-high heat. Add the garlic, ginger, and red chilli, and sauté for 1 minute until fragrant.
Add the bell peppers, carrot, and green beans, and stir-fry for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, mix together soy sauce, dark soy sauce, chilli sauce, sesame oil, and brown sugar to create the stir-fry sauce.
Add the cooked noodles to the skillet or wok, followed by the crispy tofu. Pour the stir-fry sauce over everything and toss well to combine, ensuring the noodles are evenly coated.
Cook for another 2-3 minutes, stirring gently, until the noodles are heated through.
Remove from heat and garnish with sliced spring onions and sesame seeds, if desired.
Serve hot and enjoy your Chilli Tofu and Noodle Stir Fry!
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 6.6 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 580 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
