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Tofu Noodles

Featured in Family-Favorite Main Dishes.

Spicy Asian noodles with crispy tofu, bell peppers and spring onions. Flavored with five-spice powder and soy sauce. Ready in 25 minutes for 2 servings.
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Rehan Magic House Recipes
Updated on Sat, 05 Apr 2025 07:37:08 GMT
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Crispy fried tofu meets savory Asian noodles in an aromatic sauce of soy sauce and five-spice powder. The balance of sweet, sour, and umami makes this dish a quick wok delight.

Flavor treasures: Firm tofu for optimal crispiness, five-spice powder gives the characteristic note, fresh ginger for heat and aroma, soy sauce provides umami, lime juice for freshness.

Perfect Preparation

Enhance tofu:
Press the tofu well between paper towels. Cut into uniform cubes and dust with some cornstarch for extra crispiness.
Mise en Place:
Cut vegetables into uniform sizes. Finely chop garlic and ginger. Mix the sauce from all components.
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Develop Flavors

Fry tofu until golden at high heat. Add vegetables and sauté briefly. Mix in noodles and sauce.

Create variations: Experiment with different types of noodles. Use glass noodles or udon. Tempeh instead of tofu. Peanut sauce instead of soy sauce.

Combine Side Dishes

Pickled vegetables for acidity. Chili oil for extra heat. Fresh cilantro as topping.

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recipe Tofu Noodles | magichouserecipes.com

Storage

Up to two days in the refrigerator. Add some oil when reheating. Store separately for best texture.

This dish proves that tofu is anything but boring. The combination of crispy and soft textures makes it a popular wok dish.

Frequently Asked Questions

→ How do I get the tofu really crispy?
Press the tofu well between paper towels and fry in hot oil until golden brown on all sides.
→ Can I use other types of noodles?
Yes, udon, soba or ramen noodles are good alternatives. Adjust the cooking time according to package instructions.
→ What is five-spice powder?
A Chinese spice blend made from star anise, cinnamon, cloves, fennel and pepper. Available in Asian grocery stores or well-stocked supermarkets.
→ How spicy is this dish?
The spiciness comes from the chili. For less heat, remove the seeds or use less chili.
→ Can I prepare this dish ahead of time?
Best prepared fresh, as the noodles can stick together and the tofu loses its crispiness when stored.

Spicy Tofu Noodles with Vegetables

Asian noodles with crispy tofu and colorful vegetables, seasoned with five-spice powder and soy sauce. Quick and vegan.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
By: Reham

Category: Main Courses

Difficulty: Easy

Cuisine: Asian-inspired

Yield: 2 Servings

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Core ingredients

01 150g Chinese noodles (such as mie noodles or egg noodles)
02 200g firm tofu

→ Vegetables & aromatics

03 2 garlic cloves, finely minced
04 1 small piece fresh ginger, grated (optional but recommended)
05 1 red chili pepper, seeds removed and finely chopped
06 1/2 bunch green onions (about 75g), white and green parts separated
07 1 large red bell pepper (about 250g), thinly sliced

→ For the sauce & seasoning

08 4 tablespoons soy sauce
09 1 teaspoon Chinese five-spice powder
10 1 teaspoon brown sugar or coconut sugar
11 A splash of fresh lime or lemon juice
12 2 tablespoons canola or vegetable oil
13 1 tablespoon toasted sesame seeds

Instructions

Step 01

Cook the noodles according to package instructions until al dente. Before draining, reserve 2-3 tablespoons of the cooking water. Rinse the noodles under cold water to stop the cooking process and drain well.

Step 02

Finely mince the garlic and chili. If using ginger, peel and grate it. Slice the green onions, separating the white parts from the green tops (set the green parts aside for garnish). Cut the red bell pepper into thin strips.

Step 03

Wrap the tofu block in paper towels or a clean kitchen towel and press gently to remove excess moisture. Cut into bite-sized cubes or rectangles. The drier your tofu, the crispier it will get when cooked.

Step 04

In a small bowl, whisk together the soy sauce, lime or lemon juice, reserved noodle water, five-spice powder, and sugar until combined. Heat the oil in a wok or large skillet over medium-high heat. Add the tofu pieces and cook undisturbed for 2-3 minutes, then flip and continue cooking until golden and crispy on multiple sides (5-6 minutes total). Add the garlic, ginger (if using), chili, white parts of green onions, and bell pepper. Stir-fry for 2-3 minutes until vegetables are crisp-tender. Add the cooked noodles and sauce, tossing everything together until well coated and heated through.

Step 05

Remove from heat and fold in the reserved green onion tops. Transfer to serving bowls or plates, sprinkle with toasted sesame seeds, and enjoy immediately.

Notes

  1. Using a bit of the starchy noodle cooking water helps the sauce cling better to the noodles and creates a silkier texture.
  2. For maximum crispiness, make sure to press as much moisture out of the tofu as possible before cooking.

Tools You'll Need

  • Wok or large skillet
  • Colander or strainer
  • Paper towels

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy (tofu, soy sauce)
  • Contains gluten (noodles, soy sauce - use tamari for gluten-free option)
  • Contains sesame

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 18 g
  • Total Carbohydrate: 48 g
  • Protein: 22 g