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5 from 4 votes

Chili Garlic Noodles With Tofu

Flavor-packed chili noodles with grilled tofu is a tasty addition to your busy weeknight dinner. This one pot vegan meal is deliciously addictive and super easy to make!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Course: Main Course
Cuisine: Chinese
Servings: 6
Calories: 404kcal
Author: Ruchi

Ingredients

TOFU

BOIL NOODLES

VEGETABLES

  • 1 large Red Bell pepper thinly sliced
  • 1 small Yellow bell pepper thinly sliced
  • 1 large Carrots thinly sliced
  • ⅓ cup Cabbage thinly sliced
  • 1¼ teaspoons Sesame Oil
  • 6 cloves of Garlic minced
  • 4 stalks of Scallions white and green part, chopped separately

SAUCE

FOR GARNISH

  • - - Chopped Scallions
  • - - Nigella seeds
  • - - Chopped cilantro leaves
US Customary - Metric

Instructions

  • Open the tofu box and allow the packed liquid to drain completely. Layer a plate with a kitchen towel. Place tofu over it.
  • Cover the tofu with another layer of folded paper towel and place a big canned jar or a heavy thing over the paper towel. Let it rest for 20 minutes. This will press the extra liquid out of tofu.
  • After pressing and draining liquid from the tofu, cut your block of tofu into slices (or however shape you like). Set aside.
  • Heat oil in a pan. Add the tofu slices.
  • Cook the tofu slices until golden and crisp, turning occasionally. Set aside. 
  • Add water to a large bowl. Put it on high heat. Add salt and then add the linguine noodles to the pan and stir to combine. For al-dente noodles, boil noodles for 9-10 minutes stirring it often to keep it from sticking.
  • Drain the noodles in a colander. Rinse the noodles once again under tap water to wash away all the starch. Set aside.
  • In a separate bowl, combine all the sauces – tamari, chili garlic paste, vinegar, and hoisin sauce. Mix to combine. Set aside. 
  • Return the same pan to the burner. Add the oil, sliced bell peppers, and carrots. Saute gently for 2-3 minutes until bell peppers are softened. 
  • Mix in shredded cabbage. Cook for a minute. 
  • Transfer the cooked veggies to a bowl and set aside. 
  • Add sesame oil to the pan. Add garlic and saute for 30 seconds.
  • Stir in the white part of the scallions and cook for another 30 seconds. Pour in the sauce mixture. Along with the cornstarch mix. Mix to combine.
  • Continue to cook until the sauce thickens. Lower the flame to the lowest setting, stir in sauteed vegetables, crispy tofu slices, and the drained Linguine noodles to the pan. Toss to coat.
  • Serve hot! Garnish generously with green parts of scallions, nigella seeds, and cilantro leaves.

Video

Notes

 
How can you customize your Chili garlic noodles
»Are you gluten-sensitive? Use gluten-free noodles with tofu. 
» Bump up the vegetable content with whatever seasonal veggies you have on hand. 
» No chili-garlic paste, swap it with sriracha sauce.
» Feel free to substitute tofu with a protein of your choice for a hearty dinner tonight. 
» These tofu noodles make delicious leftovers for lunch the next day. Store them in an airtight container in your refrigerator. These noodles reheat well.
 
Faq's 
» Do you need to drain tofu? Yes absolutely. It’s an essential step. Do not skip through this.
Draining extra firm tofu helps it absorb all the yummy flavors from the sauces. To press extra firm or firm tofu, you can use a tofu press. I have used a large canned jar to press my extra firm tofu block.  
 
» Can you bake tofu slices? Of course!
  • To bake tofu in an oven or air fryer, toss it in 1 tablespoon of cornstarch and coat it thoroughly.
  • Bake at 425 degrees F for 20-25 minutes or until the exterior is crispy.
  • Keep turning halfway during the cooking process.
 
» Can you make this chili noodles a day in advance? You sure can!
  • Chop veggies, boil noodles and store in the refrigerator beforehand. 
  • The same applies to the tofu. Cook until crispy ad store.
  • Assemble: everything just before dinner, and a lip-smacking dinner is on the table in less than 20 minutes.
 

Nutrition

Calories: 404kcal | Carbohydrates: 65g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1012mg | Potassium: 418mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2885IU | Vitamin C: 60mg | Calcium: 46mg | Iron: 2mg