A comforting yet bold noodle bowl made with crispy tofu, chewy noodles, and a savory chili-infused sauce that delivers the perfect balance of heat, sweetness, and umami.

Why You’ll Love This Recipe

This recipe is quick, satisfying, and full of flavor without being complicated. The tofu turns beautifully golden and crisp, soaking up the spicy chili crunch sauce. It’s a great option for busy weeknights, easy to customize, and hearty enough to please everyone at the table while staying completely halal and plant-based.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 teaspoon neutral oil
• 1 pound medium-firm tofu
• 4 scallions, thinly sliced
• 1 garlic clove, finely grated
• 4 tablespoons soy sauce
• 1 tablespoon chili crunch
• 1 tablespoon hot honey or mild sweet chili sauce
• 1 tablespoon toasted sesame oil
• ½ cup water
• 2 teaspoons sesame seeds
• 8 ounces Asian wheat noodles or ramen noodles

Directions

1. Pat the tofu dry thoroughly with a clean kitchen towel. Slice it into even ¼-inch-thick slabs.
2. In a bowl, combine the scallions (reserve a small portion for garnish), grated garlic, soy sauce, chili crunch, hot honey, toasted sesame oil, sesame seeds, and water. Stir well and set aside.
3. Heat the neutral oil in a nonstick skillet over medium-high heat. Add the tofu slices in a single layer and cook for 6–7 minutes until the bottom is golden and crisp.
4. Flip the tofu and cook the other side for about 4 minutes until evenly browned.
5. Reduce the heat to medium-low and carefully pour the sauce over the tofu. Cover the skillet and cook for 3 minutes so the tofu absorbs the flavors.
6. Remove the lid and cook for 1 more minute, allowing the sauce to slightly thicken.
7. While the tofu cooks, boil the noodles according to package instructions. Drain well.
8. Divide the noodles between serving bowls, top with the tofu and sauce, and finish with the reserved scallions.

Servings and timing

• Servings: 2
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

You can add sautéed vegetables such as mushrooms, spinach, or bell peppers for extra texture and nutrition. Swap wheat noodles for rice noodles if desired. For extra heat, add more chili crunch or a pinch of crushed red pepper flakes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave. Add a splash of water if the sauce thickens too much.

FAQs

Can I make this dish less spicy?

Yes, simply reduce the amount of chili crunch or replace it with a mild chili oil.

What type of tofu works best?

Medium-firm tofu is ideal because it holds its shape while still absorbing the sauce.

Do I need to press the tofu?

Pressing is optional, but removing excess moisture helps the tofu crisp more evenly.

Can I use gluten-free noodles?

Yes, rice noodles or other gluten-free options work well in this recipe.

Is this recipe vegan?

It can be fully vegan if you use a plant-based sweetener instead of hot honey.

Can I prepare the sauce in advance?

Yes, the sauce can be mixed and refrigerated up to 2 days ahead.

What vegetables pair well with this dish?

Bok choy, carrots, snap peas, and cabbage are all great additions.

Can I double the recipe?

Yes, simply double all ingredients and cook the tofu in batches to avoid overcrowding the pan.

Will the tofu stay crispy?

The tofu is crispiest when freshly cooked, but it remains flavorful even after reheating.

Can this be served cold?

It’s best served warm, but leftovers can be enjoyed at room temperature as a noodle bowl.

Conclusion

Chili Crunch Tofu Noodle Bowls are a flavorful, comforting meal that comes together quickly with simple ingredients. Crispy tofu, savory sauce, and tender noodles make this dish both satisfying and versatile, perfect for a wholesome homemade dinner any day of the week.

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