Chili Oil Noodles with Crispy Tofu
User Reviews
5
Chili Oil Noodles with Crispy Tofu
Description
The dish uses rice noodles cooked according to package instructions for a tender base. Extra firm tofu is pressed (if desired) then sliced into varied shapes before being pan-seared in cooking oil over medium-high heat to develop crispy edges. Chili oil or crushed red pepper flakes are added early in the cooking to infuse the tofu with spicy flavor.
Diced mustard green stems, which offer a mild, slightly bitter green note, are added to the skillet and sautéed briefly to maintain some crunch. The noodles are then combined promptly with the tofu and greens to absorb the chili flavor without becoming mushy or overcooked. Freshly ground black pepper is added to taste.
This spicy noodle dish serves well as a standalone lunch or light dinner, providing contrasting textures from the crispy tofu, tender noodles, and crisp greens. It is customizable by adjusting noodle quantity or spice level depending on appetite and preference.
Ingredients
- 4 ounces rice noodles banh pho
- 7 ounces tofu extra firm
- ½ - 1 tablespoon cooking oil any high-heat oil will do
- ¾ cup mustard greens diced, stems
- 1 tablespoon Chili oil or ¼ tsp crushed red pepper flakes; hot pepper oil
- black pepper to taste, freshly ground
Instructions
- Boil water to prepare noodles. Cook according to package instructions, but make sure you time them to be done so they can be added to the sautéing tofu and stems without delay! (Also, feel free to up the amount of noodles for a bigger meal. It was late, and I knew I wasn't going to eat it with a broth, so I kept the noodles to a minimum.)
- Drain (if necessary, and press, if you like) the tofu. Slice it up any way you like; cubes get boring, so I like to chop it up at all sorts of funky angles. In a skillet, heat cooking oil over medium-high heat. Add tofu and sear as much as you desire, adding the hot pepper/chili oil after a couple of minutes. It may be helpful to cover it with a lid if the water still in your tofu gets all splattery with the hot oil! (I used half a typical packaged tub of tofu. Obviously, it's easy to use the whole thing and double the other amounts in the recipe to make leftovers or feed multiple mouths at the same meal!)
- My stems were already blanched due to previous kitchen shenanigans...but assuming yours aren't, you can take care of this while the tofu is crisping up: In a small saucepan/pot bring just a cup or so of water to a boil. Once boiling, drop the stems in. Once they start to turn a brighter green, they're done. Dump the greens and water into a colander (over the sink, of course!) and splash them with some cold water to stop the cooking of the stems.
- About 30 seconds before you think the tofu will be done, add the stems. Stir and sauté the tofu and stems, adding the black pepper at this point (and the red pepper flakes, if you didn't use the spicy oil earlier). Once that's had 30-60 seconds to combine, add the rice noodles. Stir and heat together, until thoroughly mixed and heated.
- Serve on its own, in a broth, or accompanied with other stir-fried vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Sodium | 171mg | 7% |
| Potassium | 275mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 707IU | 14% |
| Vitamin C | 25mg | 28% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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