Rating: 4 stars
22 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

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!

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
2
Yield:
2 servings
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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

834 calories; protein 25.4g; carbohydrates 115.2g; fat 31.3g; sodium 1708.1mg. Full Nutrition
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