Thursday, February 19, 2015

Spicy Tofu Noodles

I have been preparing vegetable hakka noodles for sometime now and even posted it a while ago. I got bored of preparing the same recipe again and again, so I decided to recreate the recipe and spice it up a little. Spicy tofu noodles is simple to make, divine in taste and the kids will love it as well... 


  • Plain noodles - 2 cups
  • Extra firm tofu (drained & cut into cubes) - 1 cup
  • Cabbage (juvenile cut) - 1/2 cup
  • Carrot ( juvenile cut ) - 1/2 cup 
  • Capsicum ( juvenile cut ) - 1 cup 
  • Garlic (finely chopped) - 2 tbsp
  • Soy sauce - 1 tbsp 
  • White vinegar - 1 tbsp 
  • Red chili sauce - 2-3 tbsp 
  • Salt - as needed 
  • Pepper - as needed 
  • Oil - as needed  


  • Keep water in a pan and bring it to boiling point, then add little salt, oil and noodles. Cook for 4-5 minutes. Make sure it's not over cooked. Drain water completely and wash it in cold running water, so that the noodles will separate from each other. Add a tsp of oil so the noodles will not stick together until you cook them.
  • In a pan add a tsp of oil and add tofu, pan fry it. Cook till golden brown color. Keep aside. 

  • Heat a wok with oil, add garlic and fry for a second without burning

  • Then add all veggies, fry for a half a minute. Now add salt for veggies along with soy sauce, chili sauce, white vinegar and pepper. Give a quick stir.
  • Now add noodles, give a quick toss. Lastly add tofu and give a quick toss in high flame. Once done turn off the flame.
  • Hot and spicy noodles is now ready to be served with your choice of manchurian or you can have as such. 


  • You can add spring onion at last. I didn't have it so skipped it. 
  • Don't over fry the garlic. 
  • Sesame oil and olive oil works best for this recipe. 
  • You can use any colored capsicum. 


Do you like it? Don't be a silent reader ;) leave a comment

Privacy Policy