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Chili Garlic Noodles with Tofu

3.17 from 48 votes
Who doesn't love the chili + garlic combo? Flavorful tofu, a chili garlic sauce and spaghetti noodles create this filling and satisfying meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 people
Course: Main Course
Ingredients Method

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

Method
 

  1. 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
  1. 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.
  2. Heat the sesame oil over medium-high heat.
  3. Add the tofu and cook, stirring often, for about 10 minutes, until lightly browned. Set aside.
Make the noodle sauce
  1. Heat the sesame oil and chili oil in a large skillet over medium heat.
  2. Add the garlic and crushed red pepper flakes and stir. Cook for 30 seconds to a minute or until fragrant.
  3. Add the rest of the ingredients and stir. Bring to a boil then back to a simmer, stirring often.
  4. Stir in the cooked spaghetti noodles.
  5. Top with the tofu, peanuts, and green onion and serve.