Fried Tofu "Takeout" Noodles Recipe

Name: Fried Tofu "Takeout" Noodles Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons light brown sugar; 1 large garlic clove, minced; 1 1/2 teaspoons grated fresh ginger; 2 green onions, thinly sliced; 3 tablespoons reduced-sodium tamari or soy sauce; 2 tablespoons unseasoned rice vinegar; 1 tablespoon canola oil; 1 1/2 teaspoons toasted sesame oil; 9 ounces fresh Chinese egg noodles, or 8 ounces spaghetti or linguine; 1/2 block extra-firm tofu, cut into cubes; 1 tablespoon cornstarch; Canola oil; 1 large carrot, peeled and cut into matchsticks; 1 small red bell pepper, stemmed, seeded, and cut into small slices; 1 cup sugar snap peas, sliced; Sriracha; 1/4 cup chopped toasted almonds

Servings: persons

1 1/2 tablespoons light brown sugar
1 large garlic clove, minced
1 1/2 teaspoons grated fresh ginger
2 green onions, thinly sliced
3 tablespoons reduced-sodium tamari or soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon canola oil
1 1/2 teaspoons toasted sesame oil
9 ounces fresh Chinese egg noodles, or 8 ounces spaghetti or linguine
1/2 block extra-firm tofu, cut into cubes
1 tablespoon cornstarch
Canola oil
1 large carrot, peeled and cut into matchsticks
1 small red bell pepper, stemmed, seeded, and cut into small slices
1 cup sugar snap peas, sliced
Sriracha
1/4 cup chopped toasted almonds

1
To make the sauce, in a bowl whisk together all of the ingredients until well combined and the sugar mostly dissolves.
2
Set aside.
3
Bring a large pot of salted water to a boil and boil the noodles until al dente, according to the package directions.
4
Drain.
5
Meanwhile, dry the tofu very well by pressing on it with paper towels.
6
Dust with the cornstarch, turning to coat all sides.
7
In a wok or large frying pan, warm a glug of canola oil until it shimmers.
8
Add the tofu cubes in a single layer and fry until golden brown on all sides.
9
Transfer to a plate.
10
Add the carrot, bell pepper, and sugar snap peas to the pan and saute, stirring, until just tender.
11
Add the drained noodles along with the reserved sauce and tofu.
12
Add Sriracha to taste.
13
Stir-fry until warmed through and well combined (I like to use tongs to get the noodles really well coated), about 2 minutes.
14
Divide between bowls, sprinkle with the almonds, and serve.

648

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 tablespoons light brown sugar, 1 large garlic clove, minced, 1 1/2 teaspoons grated fresh ginger, 2 green onions, thinly sliced, and more.

Yes, Fried Tofu "Takeout" Noodles Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!