This is a very hot and spicy tofu recipe that I made up one night for a change. My husband loves it and he's the typical steak-and-potatoes kind of guy!

Leah
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk soy sauce, garlic chile paste, garlic, cayenne pepper, and ginger together in a small bowl until chile paste is completely dissolved.

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  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse.

  • Heat oil in a large wok over medium heat. Cook and stir tofu cubes in hot oil until browned on all sides, 3 to 6 minutes. Stir green onion into tofu; cook and stir until fragrant, about 2 minutes. Pour 1/2 of the soy sauce mixture over tofu mixture; bring to a simmer and cook until sauce reduces, about 5 minutes.

  • Stir snow peas, green bell pepper, and red bell pepper into tofu mixture; cook and stir until vegetables are heated through, about 5 minutes. Pour remaining soy sauce mixture over the top; cook and stir until liquid reduces and vegetables are tender yet still crisp to the bite, about 5 minutes. Add rice noodles to tofu mixture and toss to coat; cook until noodles are heated through and flavors combine, 2 to 5 minutes.

Nutrition Facts

833.9 calories; 25.4 g protein; 115.2 g carbohydrates; 0 mg cholesterol; 1708.1 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/24/2015
I would however make a few changes next time I make this.... somethings to consider when you make it. I will use 1/2-1 tsp of cayenne- 2 full tsp is FAR over powering, even for my preference being for on the hot side. I would also add ~1/4-1/2 cup of water during the cooking process.... I think it will help steam the veggies a bit (I like them a bit softer), and once it evaporates off will leave a nice consistency to the sauce. As it was, I was afraid that the sauce was burning. I would also sprinkle dish with chopped peanuts and more onion for some crunch. Awesome recipe... will be using again. Carrots were awesome in this by the way... :) Read More
(7)

Most helpful critical review

Rating: 3 stars
07/22/2019
Too hot! Even with half the cayenne it was still way too hot. I recommend 1/2 tsp or less for a spicy taste. (which is 1/4 of what the recipe calls for). Also add some vegetable broth or it will burn even with high end non stick cookware. Other that that it is really good. You could add some bamboo shoots and thinly sliced carrots. Read More
20 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/24/2015
I would however make a few changes next time I make this.... somethings to consider when you make it. I will use 1/2-1 tsp of cayenne- 2 full tsp is FAR over powering, even for my preference being for on the hot side. I would also add ~1/4-1/2 cup of water during the cooking process.... I think it will help steam the veggies a bit (I like them a bit softer), and once it evaporates off will leave a nice consistency to the sauce. As it was, I was afraid that the sauce was burning. I would also sprinkle dish with chopped peanuts and more onion for some crunch. Awesome recipe... will be using again. Carrots were awesome in this by the way... :) Read More
(7)
Rating: 5 stars
02/24/2015
I would however make a few changes next time I make this.... somethings to consider when you make it. I will use 1/2-1 tsp of cayenne- 2 full tsp is FAR over powering, even for my preference being for on the hot side. I would also add ~1/4-1/2 cup of water during the cooking process.... I think it will help steam the veggies a bit (I like them a bit softer), and once it evaporates off will leave a nice consistency to the sauce. As it was, I was afraid that the sauce was burning. I would also sprinkle dish with chopped peanuts and more onion for some crunch. Awesome recipe... will be using again. Carrots were awesome in this by the way... :) Read More
(7)
Rating: 5 stars
01/23/2017
This was really easy to make and the whole family loved it - even the little dicks! Read More
(5)
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Rating: 5 stars
05/29/2016
This was amazing! My husband was unsure of tofu, I think he had three servings. I made a few changes, cut back the cayenne to 1/2 tsp, and I did not have chili paste so I used chili sauce. After I made the sauce mixture I put the diced tofu in it marinate while I chopped up other veggies. This is a must make! Read More
(4)
Rating: 5 stars
08/01/2015
Fantastic! I used fresh cayenne peppers. I added some "spiralized" carrots, squash and green zucchini. I used Sriracha and it really goes well in this dish. Thank you for the recipe. Read More
(1)
Rating: 4 stars
02/29/2016
It is spicy!!!! Next time I'll adjust- I like spicy but it was actually too spicy for me. I also don't care for tofu so I omitted it. I will make this again only with less spice! Read More
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Rating: 3 stars
07/22/2019
Too hot! Even with half the cayenne it was still way too hot. I recommend 1/2 tsp or less for a spicy taste. (which is 1/4 of what the recipe calls for). Also add some vegetable broth or it will burn even with high end non stick cookware. Other that that it is really good. You could add some bamboo shoots and thinly sliced carrots. Read More
Rating: 5 stars
01/27/2020
great recipe. I agree it just needs more liquid Read More
Rating: 5 stars
01/06/2020
Really good recipe. However I did skip the cayenne pepper. Read More
Rating: 3 stars
04/09/2015
Very spicy. Needs something to cool the pepper down. Next time may spend more time trying to sweetin it a bit. Read More