Crispy Tofu with Noodles
Elevate your weeknight dinner game with this vibrant and flavorful Crispy Tofu with Noodles recipe! Featuring golden, pan-fried tofu cubes coated in a light, crispy cornstarch crust, this dish is a textural delight. Paired with tender rice noodles and a medley of fresh vegetables—like crunchy carrots and sweet red bell peppers—it's tossed in a savory, umami-rich soy and hoisin sauce blend with hints of garlic, ginger, and sesame oil. Perfect for vegans and anyone craving a hearty yet healthy meal, this dish comes together in just 40 minutes. Garnished with scallions, sesame seeds, and optional chili flakes for a customizable spice kick, it's a wholesome and delicious one-pan wonder your family will love.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 3 tablespoons cornstarch
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 4 tablespoons vegetable oil
- 300 grams rice noodles
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 3 cloves garlic
- 1 inch ginger
- 3 stalks scallions
- 2 carrots
- 1 red bell pepper
- 1 tablespoon sesame seeds
- 0.5 teaspoons optional chili flakes
Instructions
Drain the tofu and wrap it in paper towels. Place a heavy object on top and let it press for 15 minutes to remove excess moisture.
Unwrap the tofu and cut it into bite-sized cubes.
In a bowl, toss the tofu with cornstarch, salt, and ground black pepper until evenly coated.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 4-5 minutes on each side until golden and crispy. Remove and set aside.
Cook the rice noodles according to the package instructions. Drain and rinse under cold water to prevent sticking.
In a small bowl, mix soy sauce, hoisin sauce, and sesame oil. Set aside.
Grate the garlic and ginger. Slice the scallions, carrots, and red bell pepper into thin strips.
Heat the remaining 2 tablespoons of vegetable oil in the same skillet over medium heat. Add the garlic and ginger, cooking for 1 minute until fragrant.
Add the carrots and red bell pepper to the skillet. Stir-fry for 3-4 minutes until slightly softened.
Add the cooked noodles to the skillet along with the sauce mixture. Toss everything together and cook for another 2-3 minutes.
Return the crispy tofu to the skillet and gently mix it in with the noodles and vegetables.
Garnish with sliced scallions, sesame seeds, and optional chili flakes for some extra spice.
Serve immediately and enjoy your crispy tofu with noodles!
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 42.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 5558 mg | 242% | |
| Total Carbohydrate | 152.1 g | 55% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 26.9 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 770 mg | 59% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1812 mg | 39% | |
*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.
