It’s so yummy that even the pickiest of eaters will love. It’s THE perfect dish for any occasion!
For me, it has to be a bowl or plate full of hot piping dish packed with veggies. Noodles or pasta? I am all in for it. Warm, comforting & soul-satisfying!
Super easy to make, Takes 40 minutes from start to finish, Is packed with veggies and protein at the same time, Is bursting with delicious flavor, and Whatever you toss in the recipe, every one will readily eat it.
It’s packed with vegetables, healthy protein and makes it to the dinner table in less than an hour. Sounds, yum…right! You bet! With just a handful of veggies, a block of tofu, and few Asian sauces, this chili noodles is genuinely one of the best dinners my family devours without any complaints. This meatless dish is always a hit in my house, and it satisfies every palate and craving.
» Noodles – I have used Linguine noodles here. But you can choose your favorite kind. Thin Spaghetti noodles will work great too. » Extra-firm tofu – If you are vegan or vegetarian, tofu is a great way to add protein to your diet. Tofu is a good source of protein, low in fat, and is full of healthy fats. Did you know – Tofu is bland in taste, and therefore, it takes on the flavor of whatever it’s cooked in. » Colorful vegetables like – bell peppers, cabbage, scallions, and carrots are added to these chili garlic noodles. » Garlic – for tons of garlic flavor and zing. » Sauces – forms the thick base of our recipe. » And of course, Oil. 2. 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. 3. After pressing and draining liquid from the tofu, cut your block of tofu into slices (or however shape you like). 4. Set aside.
Heat oil in a pan.
Add tofu slices.
Cook the tofu slices until golden and crisp, turning occasionally.
Set aside.
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.
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 the sauteed vegetables.
Crispy tofu slices.
Add the drained Linguine noodles to the pan.
25. Toss to coat. Serve hot! Garnish generously with green parts of scallions, nigella seeds, and cilantro leaves.
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.
Craving for more try my other noodles recipes-
