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Spicy Noodles with Crispy Tofu

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These easy spicy noodles are a brilliant vegetarian dinner option! The noodles are tossed with a spicy sauce, crispy tofu and sliced spring onions for a simple healthy meal.

I’ve been getting really into tofu lately.

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White bowl of spicy noodles with crispy tofu on a grey surface

White bowl of spicy noodles with lime and chopsticks

I’ve always been pretty anti-tofu. I tried it when I was a teenager and my dad and I went vegan for lent one year and it was fine, nothing special, but I didn’t ever rush back to try it after that time was over.

But since we’re trying to eat less meat it seemed like a good opportunity to try it again. I’ve been trying out different methods of cooking it and the best way so far definitely seems to be coating it in cornflour and frying it in hot oil. 

We also like to make sure it’s pressed before slicing it so that there’s as little liquid in there as possible. Plus we like it in really small cubes so that there’s a high percentage of crispiness to inside softness.

All of these tips have resulted in us really liking tofu recently.

Overhead shot of spicy noodles in a white dish with chopsticks

White bowl of spicy noodles with tofu, lime and chopsticks

Other than the tofu we’ve got a sweet and spicy sauce made from kecap manis, oyster sauce (make sure you get a vegetarian version if you’re avoiding meat), ketchup and dark soy sauce plus plenty of chillies to get that spicy flavour.

Once the noodles are cooked, the tofu is fried and the sauce is whisked together then it’s simply a case of stir frying the garlic, chilli and tomato before mixing with the rest of the ingredients.

The sauce comes out rich and spicy and coats every noodle and the whole thing tastes amazing topped with a big squeeze of lime juice and a sprinkling of sesame seeds. 

Hand squeezing a lime wedge over spicy noodles in a white bowl

White bowl of spicy noodles with tofu

Spicy Noodles with Crispy Tofu Ingredients:

  • Sauce: This sauce is made up of some delicious ingredients including kecap manis (a kind of sweet soy sauce), oyster sauce (make sure you get a veggie version), ketchup and dark soy sauce
  • Firm Tofu: Make sure you get firm, this is very important. I also like to press the tofu before slicing which you can do by putting between kitchen towel and topping with a plate and some heavy tins or a skillet for a few minutes
  • Cornflour: This is what I use to coat the tofu to make sure it gets super crispy on the outside when I fry it
  • Noodles: Use whatever type you like, I went with egg noodles because they’re our favourite
  • Veggies: Plenty of chillies of course, these are spicy noodles after all, then also tomatoes stir fried quickly before tossing with the rest of the ingredients and finely some spring onion just before serving

White bowls of spicy noodles with chopsticks on a grey surface

Spicy noodles with tofu in a white bowl

Spicy Noodles with Crispy Tofu Instructions:

  1. Prep your ingredients: Whisk together the sauce ingredients and set aside. Cook the noodles. Press the tofu then slice into cubes and toss with cornflour.
  2. Stir fry your ingredients: Fry the tofu in the oil until browned and crispy then set aside. Add the garlic and chilli then add the tomato and fry for another couple of minutes.
  3. Finish the dish: Add the noodles, tofu, sauce and spring onions to the vegetables and toss everything together until coated in the sauce.

Equipment you need to make this recipe…

Spicy noodles in a white bowl with chilli and coriander in the background

Spicy Noodles with Crispy Tofu Variations:

  • More veggies: Chuck in any extra veg you have on hand. Broccoli, spinach or pak choi would all work so well
  • Spice levels: You can increase or decrease the heat level by changing the amount of chilli 

Overhead shot of spicy noodles in a white bowl

Want more? Try these other noodle recipes!

WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THESE SPICY NOODLES WITH CRISPY TOFU?

If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

Mushroom Bao with Sesame Cucumber Salad

Sprinkle leftover spring onion on these vegetarian bao!

Hand holding a mushroom bao with a blue background

Chipotle Cauliflower Tacos with Greek Yoghurt Slaw

Squeeze leftover lime wedges over these cauliflower tacos

Close up of chipotle cauliflower tacos on a plate with radish and chillies

White bowl of spicy noodles with stir fried tofu on a grey surface

Spicy Noodles with Stir Fried Tofu

These easy spicy noodles are a brilliant vegetarian dinner option! The noodles are tossed with a spicy sauce, crispy tofu and sliced spring onions for a simple healthy meal.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 592kcal
Author: Amy

Ingredients

For the Sauce

  • 1 tbsp Kecap Manis
  • 2 tbsp Oyster Sauce
  • 3 tbsp Ketchup
  • 1 tsp Dark Soy Sauce

For the Noodles

  • 3 Red Chillies deseeded and chopped
  • 3 tbsp Vegetable Oil
  • 250 g Firm Tofu pressed for 10 minutes and sliced into cubes
  • Cornflour
  • 2 cloves Garlic crushed
  • 1 large Tomato in wedges
  • 400 g Egg Noodles
  • 2 Spring Onions chopped
  • 1 Lime in wedges

Instructions

  • Mix together the kecap manis, oyster sauce, ketchup and soy sauce. Cook the noodles according to packet instructions. Put the tofu in a large bowl and sprinkle with cornflour then toss to coat.
  • Fry the tofu in the oil until browned all over. Remove and set aside. Add the garlic and chilli and fry for a couple of minutes then add the tomato and fry for another minute. Add the noodles, tofu, sauce and spring onions. Serve with lime wedges.
Nutrition Facts
Spicy Noodles with Stir Fried Tofu
Amount Per Serving
Calories 592 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 84mg 28%
Sodium 556mg 23%
Potassium 534mg 15%
Total Carbohydrates 88g 29%
Dietary Fiber 5g 20%
Sugars 11g
Protein 21g 42%
Vitamin A 17.8%
Vitamin C 74.8%
Calcium 13.8%
Iron 18.7%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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5 Comments

  • Reply
    Danielle Wolter
    22/01/2019 at 12:07 PM


    I sure would love to be eating this right now! I am really into tofu too. I love how it picks up the flavor of whatever youre using it for!

  • Reply
    Kelly Anthony
    22/01/2019 at 12:51 PM


    I also have only tried tofu a couple of times and I wasn’t impressed but it sounds like you have perfected cooking it. I can’t wait to give it another try with your recipe.

  • Reply
    Helen of Fuss Free Flavours
    22/01/2019 at 1:18 PM


    I really enjoy tofu, and find it a great protein source and so cheap to make. It’s brilliant for adding flavours to, and like you say ideal when crisped up with frying. This is a delicious meal idea, and so easy to do. Ideal for a tasty mid-week meat free supper.

  • Reply
    Neli Howard
    22/01/2019 at 1:34 PM


    Looks wonderful! This is exactly the kind of recipe I WANT to make and never do.

  • Reply
    Jennifer | Savor with Jennifer
    22/01/2019 at 2:01 PM


    I’m all about this dish! And even with the heat, I know my kiddos will be too. Anything Asian with noodles is a hit in our house, even with tofu!

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