clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chili Garlic Noodles with Crispy Tofu

  • Author: Morgan
  • Prep Time: 40 mins
  • Cook Time: 15 mins
  • Total Time: 55 mins
  • Yield: 8 servings 1x


  • 1 pound (16 ounces) boiled noodles
  • One 16-ounce block extra-firm tofu
  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons red chili paste (such as sambal oelek)
  • 1 tablespoon fish sauce
  • 1 teaspoon granulated sugar
  • 2 tablespoons cornstarch, plus more as needed
  • Canola oil, for frying
  • 12 cloves garlic, minced
  • 3 green onions, sliced, white and green parts divided
  • 1 bell pepper, thinly sliced
  • 1 medium carrot, thinly sliced
  • Chili oil and/or chili flakes, to taste
  • Sesame seeds, to top
  • Cilantro, chopped, to top


  1. Rinse the boiled noodles with cold water and set aside.
  2. Line a rimmed baking sheet with paper towels. Rinse the tofu, slice it into 1-inch-thick slabs, and lay them on the prepared baking sheet. Top with more towels. Cover with another baking sheet, then press the tofu by placing a heavy book or cast iron skillet on top. Set aside for 30 minutes.
  3. Meanwhile, in a small bowl, mix together the soy sauce, oyster sauce, red chili paste, fish sauce, and granulated sugar. Set aside.
  4. Using your hands, crumble the tofu into a medium bowl. Add cornstarch and toss until evenly coated. Heat a thin layer of oil in a large wok or skillet over medium-high heat until shimmering. Add the tofu and cook until browned and crispy all over, turning and breaking up the pieces with a wooden spoon as it cooks. Use a slotted spoon to transfer the tofu to a plate.
  5. Add more oil to the pan, if necessary, and briefly sauté the carrot and bell pepper until slightly softened, about 3 minutes. Set aside with the tofu.
  6. Add the garlic and the white parts of the green onion to the pan and saute until fragrant, about 30 seconds. Stir in the sauce mixture Cook until the sauce is thick enough to coat the back of a spoon, about 2 minutes. If you’re having trouble getting the sauce to reach a good consistency, mix 1 tablespoon of cornstarch with 1 tablespoon cold water to form a slurry and mix it into the sauce, then continue to cook until thickened. Add the boiled noodles to the pan, as well as the prepared tofu and vegetables. Stir until well-coated. Sprinkle with chili oil or chili flakes, if desired, for extra heat. Serve topped with the green parts of the green onion, cilantro, and sesame seeds.