Garlic Chili Noodles With Crispy Tofu
Spicy and savory Garlic Chili Noodles with Crispy Tofu is a quick and delicious dish ready in less than 15 minutes that combines bold flavors and crispy textures. Perfect for a satisfying meal!
Ingredients
Crispy Tofu
- 1-2 tbsp neutral flavoured oil
- 1 block extra firm tofu
- 1 tbsp cornstarch
- ½ tbsp low-sodium soy sauce (tamari for GF)
- ½ tbsp dark mushroom soy sauce (or sub dark soy sauce or tamari if needed for GF)
- 3 cloves minced garlic
Sauce
- 2 tbsp low-sodium soy sauce (tamari for GF)
- 2 tbsp dark mushroom soy sauce (or sub dark soy sauce or tamari if needed for GF)
- 2 tbsp rice vinegar
- 1 tbsp brown sugar or maple syrup
- 1 tbsp chili oil
Noodles & Toppings
- 4 packs udon noodles (use thick rice noodles for GF. See Notes)
- sesame seeds (optional)
- chili oil to drizzle on top
- 3 green onions, sliced
Instructions
Crispy Tofu
- Use you hands to finely crumble up the tofu in a mixing bowl. The chunks should be quite small.
- Next, add the cornstarch onto the tofu and mix to combine.
- In a pan on medium heat, add the cooking oil and tofu and cook for about 8 minutes or until browned and crispy on the outside.
- Now add the minced garlic, soy sauce and dark soy sauce and cook for another 1-2 mins.
Sauce & Noodles
- While the tofu is cooking, prepare the sauce by adding soy sauce, dark soy sauce, brown sugar, rice vinegar and chili oil to a large mixing bowl. Stir to combine.
- Cook the instant udon noodles until they are hot and have separated.
- Add the cooked and drained noodles into the bowl with the sauce. Toss the noodles to combine them with the sauce.
Finishing Touches
- Top each bowl of noodles with the crispy tofu, green onions, sesame seeds, and a drizzle of chili oil.
- Feel free to add any cooked veggies (see notes). I personally love to serve this with a side cucumber salad! Enjoy!
Video
Notes
Veggies:
Feel free to add any cooked veggies such as bok choy, cabbage, bell peppers, mushrooms etc.
I recommend cooking the veggies in a separate pan. Do not cook the veggies with the tofu or the tofu will not be as crispy.
I personally love to serve this with a side cucumber salad! Enjoy!
Gluten Free Notes:
Be sure to use tamari or another gluten-free alternative instead of soy sauce and dark mushroom soy sauce if you want the recipe to be GF friendly.
Use thick rice noodles instead of udon noodles for a gluten free option.
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 300g | Calories: 450kcal | Carbohydrates: 65g | Protein: 20g | Fat: 17.5g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 900mg | Potassium: 400mg | Fiber: 3g | Sugar: 2g | Vitamin A: 7.5IU | Vitamin C: 7.5mg | Calcium: 30mg | Iron: 3mg
Tried this recipe?Let us know how it was!