Spicy Tofu Noodles
So we all know I love noodles and these are my favorite to make at home, I make them at least once every 2 weeks. I came up with these noodles one fine day when I wanted something spicy and wanted to use up the remaining tofu I had at home. So this was my experimentation with all the sauces I had at home and these worked so well together! These are spicy noodles with a hint of sweetness, with a delicious texture from the tofu and mushrooms. If you say you don’t like tofu or mushrooms don’t worry this is so good and you’ll start loving it! This is a vegan recipe (as long as you use vegan noodles). You need to try how delicious these are!
Happy Cooking!
Servings: 6-8 servings
Prep Time: 15 mins
Cooking Time: 20-30 mins
Total Time: 35-45 mins
Ingredients:
12 -14 oz Chowmein noodles; you can use any noodles, I recommend thicker chowmein noodles
3-4 tbsp sesame oil
14 oz firm or extra firm Tofu
5-7 mushrooms finely chopped
1/3 cup finely chopped white Onions
2-3 Scallions; whites and greens separated
2-3 tbsp garlic paste
1 tbsp ginger paste
1 tbsp Miso
3.5-4 tbsp Soy sauce
2-3 tbsp Hoisin sauce; based on taste
1-2 tbsp Sriracha ; based on taste
1 tsp rice vinegar
1.5 tbsp peanut butter
1.5 tbsp water
1-3 tsp Chili flakes as per taste
1-2 tsp Salt as per taste
1/2 tsp White pepper
1/2 tsp Ajinomoto
Directions:
Press tofu and cut it into tiny cubes, about 1/3 inch wide. Check notes for how I do it without a press.
Boil noodles as per package instructions and keep them aside. Do not overboil the noodles will cook further in the wok.
Add sesame on medium heat in a wok or a pan that can withstand high heat.
Add tofu when the oil is warm and saute for 6-8 mins. Sprinkle some salt, pepper, and chili flakes to add flavor to the tofu and mix.
Let it start crisping up and start becoming golden brown. It can take a little longer depending on your pan and heat levels.
Add chopped mushrooms, and cook for 5-7 minutes on low- medium heat until the mushrooms are almost cooked.
Add onions and cook for 3-4 mins til onions are well cooked.
Add the whites of the scallions, ginger, and garlic paste and saute for 2-4 minutes.
Add all sauces and spices- soy sauce, miso, hoisin sauce, sriracha, vinegar, peanut butter, water, salt, chili flakes, white pepper, and Ajinomoto and mix.
Saute everything together and cook for 2-3 mins on medium heat.
Add the boiled noodles and toss everything together.
Cook for 5-8 mins till well combined and the noodles are coated well. The noodles will darken and become a little drier.
Top with the greens of the scallions.
Serve warm or cool. This dish is complete on its own or you can serve it with veggies.
Notes/Tips:
If you don’t a tofu press- drain the tofu water that comes in the container. Wrap the tofu block in a paper towel. If it’s a thin paper towel, double-wrap it. Place something that is a little heavy on it that presses it down slightly. Let it sit for 20 mins.
Use a wok or pan that can withstand high heat. That helps cook veggies and keep them crunchy which is important to the dish.
Hakka noodles work well if you can’t find chow mein noodles.
These noodles are great cold too!
Make sure the tofu and mushrooms are cut into tiny pieces for the best textures!
You can skip the mushrooms if you want, I highly recommend it. You won’t get the taste trust me!
