Chili Garlic Noodles with Crispy Tofu

Chili Garlic Noodles with crispy tofu are saucy, spicy, and ready in 20 minutes. An easy weeknight dinner recipe.

Recipe Source Link:https://www.mygingergarlickitchen.com/chili-garlic-noodles/

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RECIPE INGREDIENTS

» For the Noodles

• 250 grams noodles of your choice
• Boiling water, for cooking the noodles

» For the Crispy Tofu Crumbles

• 200 grams firm tofu
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce

» For the Chili Garlic Noodles

• A handful of spring onion greens
• 4-5 large garlic cloves
• 2 tablespoons soy sauce
• 1 tablespoon Chinese black vinegar
• 1 tablespoon gochugaru
• 1 teaspoon white sugar
• 1 tablespoon sesame seeds, plus more for serving
• 3 tablespoons sesame oil
• Chili oil, for drizzling, optional

RECIPE INSTRUCTIONS

» How To Make Chili Garlic Noodles

1. Slice the spring onion greens and set them aside. Smash the garlic cloves, finely chop them, and set them aside.
2. Crumble the tofu into small pieces using your hands and set it aside.
3. Bring water to a boil in a saucepan. Add the egg noodles or any noodles you are using and let them cook for about 5 minutes, or according to the package instructions. Once cooked, drain the noodles and set them aside.
4. Add the crumbled tofu to a pan and sprinkle the cornstarch over it. Cook until the excess moisture has evaporated and the tofu starts to turn crispy.
5. Then add the soy sauce and mix well. Cook until the tofu is nicely coated with the soy sauce and slightly crispy around the edges. Remove from the heat and set aside.
6. Add the sliced spring onion greens, chopped garlic, soy sauce, Chinese black vinegar, gochugaru, sugar, and sesame seeds to a large heatproof bowl.
7. After that, heat the sesame oil in a small pan until hot. Pour the hot sesame oil over the chili garlic mixture and mix until well combined.
8. Add the cooked and drained noodles to the chili garlic mixture and toss well until the noodles are evenly coated with the sauce.
9. Transfer the chili garlic noodles to a serving bowl. Top with sliced spring onion greens and toasted sesame seeds, and drizzle with chili oil. Serve immediately with the crispy tofu crumbles and enjoy!

RECIPE NOTES

1. I used regular white sugar here, but you can also use brown sugar.
2. You can adjust the amount of gochugaru according to your preferred spice level.
3. Drizzling chili oil over the noodles just before serving gives them an extra spicy kick and adds more flavor.