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Chili Tofu Noodles

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Ingredients

Warning0 allergens identified

Chili Tofu Noodles

7 ounces tofu

1 tbsp cornstarch

3 teaspoons vegetable oil

14 ounces udon noodles

2 green onions

1 clove garlic

½ tsp chili flakes

2 tablespoons soy sauce

2 tablespoons dark soy sauce

½ tbsp rice vinegar

1 tsp brown sugar

Halve the tofu lengthwise and press firmly between two layers of kitchen paper or a clean tea towel. Crumble the tofu over a bowl with your hands until it resembles browned ground meat. Mix with starch and rapeseed oil.

Place the tofu crumbles in a hot, non-stick pan and fry over medium-high heat for 4 to 5 minutes without moving the pan, until the bottom is golden brown. Then, vigorously swirl the pan and fry for another 4 to 5 minutes, until the tofu is golden brown all over. Stir or swirl occasionally.

Meanwhile, wash the spring onions and slice them into thin rings, reserving the green parts for garnish. Peel and finely dice the garlic. Combine all the sauce ingredients.

Once the tofu is golden brown and slightly crispy all over, reduce the heat and add a teaspoon each of light and dark soy sauce. Stir-fry for one minute. Transfer the tofu to a bowl and return the pan to the stove.

Add the remaining oil, the white part of the spring onions, garlic, and chili flakes to the pan and stir-fry over medium heat for 30 to 60 seconds, until the garlic is lightly golden. Add the udon noodles and sauce to the pan. Mix well with tongs to ensure the sauce is evenly distributed. Cover the pan and stir-fry the noodles for 2 to 3 minutes, until tender.

Divide the udon noodles between two plates and garnish with tofu mince and the remaining spring onions.

Nutrition

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Tips & Tricks (5)

Press Your Tofu Thoroughly 🧊
Wrap tofu in paper towels and place a heavy object on top for 15-20 minutes to remove excess moisture, ensuring maximum crispiness when pan-fried in cornstarch coating.
Balance Your Sauce Flavors ⚖️
Taste your sauce before adding to noodles—adjust sweetness with brown sugar and tanginess with rice vinegar to achieve the perfect umami balance between the two soy sauces.
Create a Crispy Tofu Exterior 🍳
Coat tofu cubes in cornstarch and let them sit uncovered in the fridge for 10 minutes before frying—this creates a superior golden crust that stays crispy even after tossing with sauce.
Finish with Fresh Aromatics 🧅
Reserve half your sliced green onions and garlic to add at the end of cooking—this preserves their pungent, fresh flavor and adds textural contrast to the soft noodles.
Keep Noodles From Getting Mushy ✨
Briefly rinse pre-cooked udon noodles under cold water before adding to the pan to prevent them from becoming gummy, and add them in the last 1-2 minutes of cooking time.