Who doesn’t love the chili + garlic combo? Flavorful tofu, a chili garlic sauce and spaghetti noodles create this filling and satisfying meal.
Ingredients
- Spaghetti noodles (use gluten-free noodles or rice noodles for gf option)
- Tofu (firm or extra firm work)
- Fresh or minced jarred garlic
- Ground ginger
- Soy sauce (tamari for gluten free)
- Rice vinegar
- Agave
- Sesame oil
- Fried chili in oil
- Red pepper flakes
- Peanut butter
- Vegetable broth (we like mixing this with water)
- Peanuts and green onion for topping
Although it may seem like a lot of ingredients, they are fairly simple to find if you currently don’t have them in your pantry. Plus – we linked to our favorite products above so that you can stock up! We love that they all last a while so you can keep them in your kitchen and be prepared for next time.
How to make this dish
First, you will cook the noodles according to package instructions.
Then, you make the tofu by crumbling it and coating it in a sauce made of minced garlic, soy sauce, rice vinegar, agave and ginger. You will then cook the coated tofu in sesame oil and set aside.
After the tofu is done, you will make the sauce for the noodles by heating up both sesame and chili oils. Then, you’ll stir in minced garlic and crushed red pepper flakes and cook for 30 seconds to a minute. You will add the rest of the sauce ingredients and bring to a boil.
Then, you’ll bring the mixture back to a simmer and stir in the cooked noodles then top with the tofu, peanuts, and green onions. That’s all – it’s ready to dish up!
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Chili Garlic Noodles with Tofu
Ingredients
- 16 oz (453 g) spaghetti noodles gluten-free if desired
Tofu
- 3 cloves garlic, minced (or 1 tbsp [9 g] jarred minced)
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) unseasoned rice vinegar
- 1 tbsp (15 ml) agave
- 1/4 tsp ground ginger
- 1 (14-16 oz [397-453 g]) block firm or extra firm tofu pressed
- 1 tbsp (15 ml) untoasted sesame oil
Noodle sauce
- 1 tbsp (15 ml) untoasted sesame oil
- 1 tbsp (15 ml) chili oil with flakes
- 6 cloves garlic, minced (or 2 tbsp [18 g] jarred minced)
- 1 tsp red pepper flakes
- 1/4 cup (70 g) peanut butter
- 1/3 cup (80 ml) soy sauce sub tamari for gluten-free
- 2 tbsp (30 ml) agave
- 1/4 cup (60 ml) vegetable broth
- 1 tbsp (15 ml) unseasoned rice vinegar
For topping
- Roasted and salted peanuts, chopped
- Green onions, chopped
Instructions
- Cook the noodles according to package instructions. Strain, rinse, and set aside (coat in a bit of oil to keep from sticking if desired).
Make the tofu
- In a medium-sized bowl, stir together the minced garlic, soy sauce, rice vinegar, agave and ginger. Crumble in the tofu and and lightly stir to coat in the sauce.
- Heat the sesame oil over medium-high heat.
- Add the tofu and cook, stirring often, for about 10 minutes, until lightly browned. Set aside.
Make the noodle sauce
- Heat the sesame oil and chili oil in a large skillet over medium heat.
- Add the garlic and crushed red pepper flakes and stir. Cook for 30 seconds to a minute or until fragrant.
- Add the rest of the ingredients and stir. Bring to a boil then back to a simmer, stirring often.
- Stir in the cooked spaghetti noodles.
- Top with the tofu, peanuts, and green onion and serve.
