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–+ servings

15 Minute Chilli Tofu Noodles

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Prep Time 5 mins
Cook Time 10 mins
Servings 1 person

Ingredients

Metric - US Customary

For the tofu:

  • 120 g extra-firm tofu
  • 1 tsp cornflour
  • vegetable oil
  • 1/4 tsp Chinese 5 spice
  • 1/2 tsp light soy sauce
  • 1/2 tsp dark soy sauce

For the noodles:

  • 2 spring onion, chopped
  • 1 garlic clove, peeled + finely chopped
  • 1 tsp chilli oil, plus extra for topping
  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp maple syrup
  • 1/2 tsp rice vinegar
  • 200 g ready-to-cook udon noodles, see notes

Method

  • Use your hands to crumble the tofu in a bowl until it reaches a mince-like consistency, then stir in the cornflour.
  • Add a small drizzle of oil to a non-stick wok or frying pan on a medium-high heat. Add the tofu and cook for 7-10 minutes or until golden and crispy, stirring occasionally to break up any clumps of tofu.
  • Reduce the heat to low, then stir in the 5 spice, dark soy sauce and light soy sauce. Cook for another 2-3 minutes.
  • Meanwhile, for the noodles, add most of the spring onion (save some for topping), garlic, chilli oil, light soy sauce, dark soy sauce, maple syrup and rice vinegar to a mixing bowl.
  • Cook the noodles in boiling water for 1-2 minutes, stirring gently to separate them. Then drain the noodles and stir them into the sauce.
  • Add the noodles to a serving bowl and top with the crispy tofu and remaining spring onion. We also love to drizzle extra chilli oil over the top, but this is optional! Enjoy!