These Chili Garlic Noodles with Crispy Tofu are spicy, garlicky, savory, and packed with delicious Asian flavors. Cooked noodles are tossed in a simple yet flavorful chili garlic sauce and topped with crispy tofu crumbles, making them a satisfying meal for any time of the day.
The tofu adds plant-based protein, making these noodles even more filling for busy weeknights.
The best thing about these chili garlic noodles is that they are ready in about 20 minutes from start to finish. Most of the time goes into cooking the tofu. No need to cook the sauce, and no need to boil the noodles for a long time.
Hot oil blooms spices instantly before mixing in. This gives dal aroma and complexity.
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Table of contents
The chili-based sauce is made using freshly chopped garlic, spring onions, gochugaru, soy sauce, Chinese black vinegar, sesame seeds, sugar, and hot sesame oil.
You can enjoy it as it is, but adding those crispy tofu crumbles creates a wonderful contrast to the saucy Asian noodle. The tofu gets crispy around the edges, turns savory, and makes this noodle dish even more appetizing and satisfying.
It is a quick and easy noodle recipe that works beautifully for lunch, dinner, or whenever those spicy noodle cravings hit.
About Chili Garlic Noodles with Crispy Tofu
Chili Garlic Noodles with Crispy Tofu is a simple Asian-style noodle dish where cooked noodles are tossed in a spicy, savory, and tangy chili garlic sauce that comes together in just 10 minutes. To add some plant-based protein, I top it with crispy tofu crumbles, which take about 10 more minutes to prepare. So, with the tofu crumbles, this recipe takes about 20 minutes from start to finish.
You can serve it for dinner, pack it for lunch, or enjoy it as a grab-and-go meal.
What makes this version so flavorful is the hot oil technique. Instead of cooking the sauce separately, garlic, spring onions, gochugaru, soy sauce, Chinese black vinegar, sugar, and sesame seeds are added to a heatproof bowl.
Then, hot sesame oil is poured directly over the mixture. This simple step blooms the aromatics, creates a glossy chili garlic sauce, and brings out all those beautiful flavors.
As soon as the hot oil hits the garlic and gochugaru, everything starts to sizzle, releasing all those mouthwatering flavors.
The cooked noodles are then tossed directly in this freshly made chili garlic sauce until beautifully coated.
The egg noodles I used in this recipe took only 4 minutes to cook. They are perfect for those busy days when you are craving something spicy, comforting, and flavorful without spending too much time in the kitchen.
The great thing is that this recipe is easy to customize, so you can use pretty much any noodles of your choice. For example, use your favorite vegan noodles for a vegan version, or simply use your favorite gluten-free noodles to make it gluten-free.
For some added texture, I also make crispy tofu crumbles with firm tofu, cornstarch, and soy sauce. The crispy tofu pairs so well with the soft and saucy noodles and also makes them more filling.
You can also swap the tofu for another protein source of your choice.
So, make it the way you like it and enjoy it with your family!
Why You’ll Love This Recipe
These Chili Garlic Noodles with Crispy Tofu
✔️ are simple, quick & easy to make
✔️ are vegetarian
✔️ satisfy noodle cravings
✔️ can be made with any noodles of your choice
✔️ are ready in about 20 minutes
✔️ taste spicy, garlicky & savory
✔️ have incredible Asian-inspired flavors
✔️ have a flavorful chili garlic sauce
✔️ are topped with crispy tofu crumbles
✔️ have a wonderful combination of crispy & saucy textures
✔️ contain plant-based protein
✔️ can easily be customized to your taste
✔️ can be made vegan-friendly using vegan noodles
✔️ are great for a quick lunch or easy weeknight dinner
Ingredients
For making this easy Chili Garlic Noodles recipe, you will need some basic pantry staples. Here is what you will need to make these noodles:
Noodles
I used egg noodles for making this recipe because I love their texture with this chili garlic sauce. However, you can use any noodles of your choice. You can use udon noodles, wheat noodles, rice noodles, gluten-free noodles, or vegan noodles. They all work beautifully in this noodle recipe. Whatever noodles you are planning to use, just make sure to cook them according to the package instructions.
Firm Tofu
I used firm tofu to make the crispy tofu crumbles. Firm tofu holds up well while cooking and is also very easy to crumble with your hands.
You don’t even need perfect crumbles here. You can use a fork or your hands. Those small, uneven pieces give you more crispy edges, which taste so good with the saucy, glossy noodles.
Cornstarch
You only need a tablespoon of cornstarch for this tofu crumble recipe. It helps absorb some of the moisture from the tofu and gives the crumbles a crispier texture. You can also use rice flour, potato starch, or tapioca flour.
Garlic
Freshly minced or chopped garlic is one of the key flavors in this noodle recipe, so I highly recommend using fresh garlic cloves.
For fine chopping, I like to smash the garlic cloves first and then finely chop them. Smashing makes them easier to chop and also helps release their aromatic, garlicky flavor.
Spring Onions
Spring onion greens are added for freshness and a mild onion flavor. I add them to the chili garlic sauce and also save some for garnishing the final dish to make it look even more appetizing.
You can also use green onions, scallions, or chives.
Gochugaru
Gochugaru is the star flavor-maker in this recipe. It gives the sauce its beautiful chili flavor and heat. I used one tablespoon here, but feel free to adjust the amount according to your taste or preferred spice level. If you don’t have gochugaru, you can use another chili powder of your choice.
Soy Sauce
Soy sauce adds savory and umami flavor to these noodles without the need for any additional salt. It is used both for seasoning the crispy tofu and in the chili garlic sauce. If you are following a gluten-free diet, check the label to make sure your soy sauce is gluten-free.
Chinese Black Vinegar
Chinese black vinegar, also known as Chinkiang vinegar, adds a deep, slightly tangy flavor to the chili garlic sauce.
That little bit of acidity works beautifully with the salty soy sauce, spicy gochugaru, and rich sesame oil. If you don’t have Chinese black vinegar, you can use rice vinegar or regular white vinegar instead.
Sugar
A small amount of sugar is added to the sauce to balance the spicy, salty, and tangy flavors. I used regular white sugar, but you can also use brown sugar, maple syrup, honey, or agave nectar.
Sesame Seeds
Toasted sesame seeds add a subtle nutty flavor and some texture to these noodles. I add them to the chili garlic sauce and also sprinkle some toasted sesame seeds over the noodles just before serving.
Sesame Oil
Toasted sesame oil adds a rich, nutty aroma and flavor to the sauce. For this recipe, the sesame oil is heated and then poured directly over the garlic and gochugaru mixture. This hot oil technique helps bloom the aromatics and creates a wonderfully flavorful sauce.
Chili Oil
Chili oil is optional, but it is great if you like your noodles extra spicy. You can add some directly to the sauce or drizzle it over the finished noodles just before serving. You can also use chili crisp here.
Equipment
You don’t need any special equipment for making these Chili Garlic Noodles.
All you need is a saucepan for the noodles, a frying pan for the tofu, a small pan for heating the sesame oil, and a large heatproof bowl for making the sauce.
Using a heatproof bowl is important here because you will be pouring very hot sesame oil directly into it. So, make sure the bowl you use is heatproof.
How to Make Chili Garlic Noodles with Crispy Tofu
Making these Chili Garlic Noodles with Crispy Tofu is straightforward. You just need to prepare the ingredients, cook the noodles and tofu, make the hot chili garlic sauce, and toss everything together. That’s it.
Here is how to make them:
Prepare the Ingredients
Start by slicing the spring onion greens and set them aside. Next, smash the garlic cloves and finely chop them.
Also, crumble the firm tofu into small pieces using your hands. You don’t need to make the pieces perfectly even.
Cook the Noodles
Bring water to a boil in a saucepan. Add the noodles and cook for about 4 minutes, or according to the package instructions. Once cooked, drain the noodles and set them aside.
Make sure not to overcook the noodles because they will be tossed with the hot chili garlic sauce later.
Make the Crispy Tofu Crumbles
Add the crumbled tofu to a pan and sprinkle the cornstarch over it.
Cook until the excess moisture has evaporated and the tofu starts turning crispy around the edges. Letting the moisture cook off is important because it helps the tofu crisp rather than steam.
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.
Make the Chili Garlic Sauce
To a large heatproof bowl, add the sliced spring onions, finely chopped garlic, soy sauce, Chinese black vinegar, gochugaru, sugar, and sesame seeds.
Heat the sesame oil in a small pan until hot.
Then carefully pour the hot sesame oil directly over the chili garlic mixture. Mix until well combined. You should hear a beautiful sizzle as the oil hits the garlic, gochugaru, and sesame seeds.
This simple hot oil technique helps release the aromas and brings all the flavors of the sauce together.
Toss the Noodles
Now, add the cooked and drained noodles directly to the chili garlic sauce.
Toss well until every strand is beautifully coated with the glossy chili garlic sauce. If you like your noodles extra spicy, you can also add some chili oil or chili crisp at this point.
Assemble & Serve
Transfer the chili garlic noodles to serving bowls. Then garnish with sliced spring onion greens, toasted sesame seeds, and crispy tofu crumbles.
For an extra spicy kick, drizzle some chili oil over the top. Serve immediately and enjoy these filling, flavorful chili garlic noodles.
Variations
One of the best things about these Chili Garlic Noodles is that you can easily customize them to suit your taste.
Make it Vegan
I used egg noodles for making this recipe, but you can easily make these vegan chili garlic noodles by simply swapping the egg noodles for your favorite vegan noodles. Also, make sure the sauces you use are vegan-friendly.
Make it Extra Spicy
If you love spicy food, simply add some chili oil directly to the chili garlic sauce or stir in some chili crisp. You can also drizzle some extra chili oil over the noodles just before serving.
Make it Less Spicy
For a milder version, simply reduce the amount of gochugaru and skip the optional chili oil drizzle.
Use Different Noodles
This recipe can be made using any noodles of your choice, so feel free to use whichever noodles you have on hand.
Egg noodles, wheat noodles, ramen, udon, or vegan noodles would all taste delicious. Simply adjust the cooking time according to the package instructions.
Add Some Veggies
I didn’t add any vegetables to this noodle recipe, but you can easily add your favorite veggies. Broccoli, mushrooms, bell peppers, carrots, cabbage, bok choy, or snow peas would all work well.
Try Different Chili Flakes
Gochugaru gives these noodles a lovely flavor and moderate heat. If you don’t have gochugaru, you can use any other chili flakes you have on hand.
Just remember that the heat level can vary significantly, so always start with less and add more if needed.
Add Some Crunch
For an extra crunchy texture, you can deep-fry or air-fry the cooked noodles before tossing them with the sauce. Then top them with some roasted peanuts or cashews. They all pair beautifully with the sesame, chili, and garlic flavors.
Serving Suggestions
These Chili Garlic Noodles with Crispy Tofu are filling enough to serve as a complete meal, as they are loaded with crispy tofu crumbles.
I love serving them immediately while the noodles are warm and saucy and the tofu is still crispy.
For a more elaborate meal, you can also pair them with a fresh Asian cucumber salad, steamed or stir-fried bok choy, roasted broccoli, edamame, mango bingsu, and a mango chili lime spritz. Something fresh and crunchy works especially well alongside the spicy and savory noodles.
For the best flavor, top the noodles with some extra spring onion greens and toasted sesame seeds. And if you love spicy food, don’t forget that final drizzle of chili oil.
Storage Suggestions
These Chili Garlic Noodles taste best when served fresh because that is when the tofu has the best crispy texture.
However, if you have leftovers, you can definitely store them in an airtight container in the refrigerator for up to 3 days.
For the best results, I recommend storing the crispy tofu separately from the noodles. The tofu will naturally lose some of its crispness after refrigeration, but storing it separately prevents it from soaking up the noodle sauce.
When you are ready to serve, reheat the noodles in a pan or in the microwave. If they look a little dry, add a small splash of water and toss well. Also, sprinkle them with some fresh toppings to freshen them up.
Reheat the tofu separately in a pan and add it to the noodles just before serving.
Tips & Tricks to Make the Best Chili Garlic Noodles
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Use firm tofu: Always use firm tofu, as it is ideal for this recipe because it crumbles well without becoming mushy. Don’t use silken tofu here. I didn’t press the tofu before crumbling it, but you can definitely do that if you prefer.
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Crumbling: Don’t crumble the tofu too finely. Keep the tofu pieces irregular, as different-sized pieces create more edges that turn beautifully crispy.
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Cooking the tofu: Cook off the excess moisture before adding the soy sauce. This simple step helps the tofu crisp rather than steam.
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Garlic: For the best aroma and flavor, use fresh garlic. It is one of the main flavors here, so freshly chopped garlic gives you the best taste and aroma.
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Preparation: For faster cooking, have everything ready. Prepare your garlic, spring onions, gochugaru, and the remaining sauce ingredients before heating the sesame oil. Once the oil is hot, everything comes together very quickly.
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Use a heatproof bowl: When making the sauce, use a heatproof bowl and make sure it is suitable for high temperatures before pouring the hot sesame oil into it.
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Oil: The sesame oil should be hot enough to sizzle when poured over the aromatics. This helps bloom the garlic, gochugaru, and sesame seeds and brings out their flavors.
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Adjust: Feel free to adjust the amount of sauces and gochugaru according to your taste. Also, add more or less chili oil depending on how spicy you like your noodles.
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Noodles: Cook the noodles just according to the package instructions so they don’t become too soft when tossed with the sauce.
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Serving: For the best combination of saucy noodles and crispy tofu, serve this dish right after assembling. This keeps it fresh and delicious.
FAQs
What noodles are best for Chili Garlic Noodles?
For this recipe, I used egg noodles, but you can use any noodles you like. Wheat noodles, ramen noodles, udon, or vegan noodles would all work well. Whatever noodles you choose, simply cook them according to the package instructions.
Can I make Chili Garlic Noodles vegan?
Yes, absolutely! Just use vegan noodles instead of egg noodles and make sure the sauces you are using are vegan-friendly. The crispy tofu is already a wonderful plant-based addition to these noodles, making them a quick and satisfying vegan meal.
What can I use instead of Chinese black vinegar?
Chinese black vinegar has a distinctive deep and tangy flavor, so I recommend using it whenever possible. If you can’t find it, you can use rice vinegar or white vinegar instead. The flavor won’t be exactly the same, but it will still add the acidity needed to balance the sauce.
What can I use instead of gochugaru?
If you don’t have gochugaru, you can use any other chili flakes you have on hand. Since different chili flakes have different heat levels, I suggest starting with a smaller amount and adjusting it according to your taste.
How do I get crispy tofu crumbles?
Use firm tofu and crumble it into small pieces. Then add cornstarch and cook off the excess moisture. This helps create those crispy edges. Also, let the tofu begin to crisp before adding the soy sauce.
Can I make these noodles ahead of time?
Yes, you can prepare the individual components in advance, but these noodles taste best when freshly assembled. If you want to prepare them ahead of time, keep the crispy tofu separate and add it after reheating the noodles. This helps preserve as much of its texture as possible.
Chili Garlic Noodles with Crispy Tofu (Step-by-step photo instructions)
How To Make Chili Garlic Noodles
- Slice the spring onion greens and set them aside. Smash the garlic cloves, finely chop them, and set them aside.
- Crumble the tofu into small pieces using your hands and set it aside.
- 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.
- 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.
- 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.
- Add the sliced spring onion greens, chopped garlic, soy sauce, Chinese black vinegar, gochugaru, sugar, and sesame seeds to a large heatproof bowl.
- 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.
- Add the cooked and drained noodles to the chili garlic mixture and toss well until the noodles are evenly coated with the sauce.
- 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 Card
Chili Garlic Noodles with Crispy Tofu [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| Category ☶ | Cuisine ♨ | Servings ☺ |
| Main | Asian | 3 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 570 calories | 1 |
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
INSTRUCTIONS:
How To Make Chili Garlic Noodles
- Slice the spring onion greens and set them aside. Smash the garlic cloves, finely chop them, and set them aside.
- Crumble the tofu into small pieces using your hands and set it aside.
- 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.
- 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.
- 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.
- Add the sliced spring onion greens, chopped garlic, soy sauce, Chinese black vinegar, gochugaru, sugar, and sesame seeds to a large heatproof bowl.
- 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.
- Add the cooked and drained noodles to the chili garlic mixture and toss well until the noodles are evenly coated with the sauce.
- 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!
Watch Full Recipe Video:
NOTES:
- I used regular white sugar here, but you can also use brown sugar.
- You can adjust the amount of gochugaru according to your preferred spice level.
- Drizzling chili oil over the noodles just before serving gives them an extra spicy kick and adds more flavor.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/chili-garlic-noodles/
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