15 Minute Chilli Tofu Noodles | SO VEGAN

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Honestly, these noodles are hard to beat! They hit the spot every single time. They’re currently my go-to lunch when I’m cooking for myself because they’re quick, easy and use a bunch of ingredients I almost always have lying around.

📚 did you know we also have a new cookbook? EASY is out now and is packed with 100 QUICK + EASY plant-based recipes - check out the link in our bio to get your copy!

Serves 1

For the tofu:
🌱 120 g extra-firm tofu
🌱 1 tsp cornflour
🌱 vegetable oil
🌱 1/4 tsp Chinese 5 spice
🌱 1/2 tsp light soy sauce
🌱 1/2 tsp dark soy sauce

For the noodles:
🌱 2 spring onion, chopped
🌱 1 garlic clove, peeled + finely chopped
🌱 1 tsp chilli oil, plus extra for topping
🌱 1 tsp light soy sauce
🌱 1 tsp dark soy sauce
🌱 1 tsp maple syrup
🌱 1/2 tsp rice vinegar
🌱 200 g ready-to-cook udon noodles, see notes

Use your hands to crumble the tofu in a bowl until it reaches a mince-like consistency, then stir in the cornflour.

Add a small drizzle of oil to a non-stick wok or frying pan on a medium-high heat. Add the tofu and cook for 7-10 minutes or until golden and crispy, stirring occasionally to break up any clumps of tofu.

Reduce the heat to low, then stir in the 5 spice, dark soy sauce and light soy sauce. Cook for another 2-3 minutes.

Meanwhile, for the noodles, add most of the spring onion (save some for topping), garlic, chilli oil, light soy sauce, dark soy sauce, maple syrup and rice vinegar to a mixing bowl.

Cook the noodles in boiling water for 1-2 minutes, stirring gently to separate them. Then drain the noodles and stir them into the sauce.

Add the noodles to a serving bowl and top with the crispy tofu and remaining spring onion. We also love to drizzle extra chilli oil over the top, but this is optional! Enjoy!