Chilli tofu veg ‚Äònoodles‚Äô

Table of contents

Chilli Tofu Veg ‘Noodles’

Experience a delightful fusion of flavors with this Chilli Tofu Veg ‘Noodles’ recipe. This dish combines the spicy kick of chili with the satisfying texture of tofu and a medley of fresh vegetables. It’s a perfect choice for a quick, healthy meal that doesn’t compromise on taste.

Serving Size and Yield

Serves: 4

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Ingredients

1 block (14 oz) firm tofu, drained and cubed
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 cup broccoli florets
1 carrot, julienned
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons chili sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cups zucchini noodles (zoodles)
Salt and pepper to taste
Sesame seeds and chopped green onions for garnish

Instructions

Prepare the tofu by pressing it to remove excess moisture. Cut into cubes and toss with soy sauce and cornstarch.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu and cook until golden brown on all sides. Remove and set aside.
Add the remaining oil to the skillet. Sauté the bell pepper, broccoli, and carrot for about 5 minutes until they start to soften.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Mix in the chili sauce, rice vinegar, and sesame oil. Return the tofu to the skillet and toss everything to coat.
Add the zucchini noodles and cook for 2-3 minutes until just tender. Season with salt and pepper to taste.
Garnish with sesame seeds and green onions before serving.

Additional Notes

For a gluten-free version, use tamari instead of soy sauce. You can substitute zucchini noodles with your favorite type of noodles or pasta. Adjust the level of chili sauce to suit your spice preference.