These noodles are surprisingly easy and really flavourful. The sauce is made with a simple mix of ingredients with a kick of spice from some homemade chili garlic oil!
My go-to meals usually involve tofu with rice or noodles because of how simple it is to put together.
This time around, I took some fresh Thai basil leaves from my garden and sautéed it with some tofu. I love the flavour profile of Thai basil compared to sweet basil, and how it has this slightly sweet but liquorice-like taste that goes so well with stir-fries in my opinion.
I cooked down the tofu and basil before adding in the sauce and the noodles. The sauce contained some of my favourite chili garlic sauce, which I love to make and store for months.
It’s really simple to make and is a good condiment to have for so many different uses!
You’ll find the full recipe below!
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Stir- Fried Basil and Tofu Noodles with Homemade Chili Garlic Sauce
- 1/2 lb block extra firm tofu
- 3.5 oz dry noodles of choice I used wheat flour noodles, similar here
- 2 tbsp oil for cooking
- 2 garlic cloves minced
- 1/2 cup packed thai or holy basil leaves
- Salt and pepper to taste
- Bird’s eye chili optional for serving
- 2 tbsp soy sauce
- 2 tbsp coconut sugar or other sugar
- 3/4 cup room temp. water
- 2 tsp cornstarch
- 1-2 tsp chili garlic sauce with sediments or chili sauce of choice homemade recipe follows
- 1/2 tsp ginger minced or grated
Chili Garlic Sauce (Makes 1 Cup)
- 28 pieces bird’s eye chili
- 12 garlic cloves 30g, peeled
- 3/4 cup neutral oil
- 1/2 tsp salt
- 1 tsp sugar
- 1/4 tsp chinese five spice powder
- 1 dried star anise optional
- 1 dried bay leaf optional
- 1 tsp Szechuan peppercorns optional
- Drain excess water from the tofu. I like to wrap my tofu in a towel and placing a flat heavy plate or surface on top for 10-15 minutes. You can also use a tofu press. Afterwards, slice the tofu into3/4-inch cubes.
- Mix all sauce ingredients together until sugar is dissolved.
- Cook or prepare noodles according to package instructions until chewy. If using rice stick/noodles, simply soak them in boiling hot water until pliable.
- Heat a non-stick pan or skillet. Add in 2 tbsp oil. Once hot, add in the tofu cubes. Cook over medium high heat for 3-4 minutes on each side until lightly brown. Once the tofu are lightly crisp. Add in the garlic. Sauté for a few minutes. Add in the basil leaves. Cook with the tofu for a few minutes then add in the sauce mix.
- Leave to simmer over medium heat until sauce slightly thickens from the cornstarch. Add in the noodles into the sauce and mix well. Leave to cook for a few minutes until the sauce absorbs some of the sauce.
- Season with some salt and pepper to taste, if needed. Top with some fresh chili, if desired. Enjoy while hot!
Chili Garlic Sauce
- Chop off the top ends and stem of the chilies. Place the chilies and garlic cloves in a food processor. Process until finely minced.
- Heat a saucepan. Add in 3/4 cup neutral oil. Season with salt, sugar, and five spice powder. Add in the rest of the herbs and spices, if using.
- Leave to simmer over medium heat. Add in the minced garlic and chili. Cook over medium heat, stirring every few minutes until the chilies have turned in a much darker share of red, around 25 minutes.
- Turn off heat and then leave to cool. Store in an air-tight container or jar in a cool, dark place until ready to use. Can be stored for up to 3 months.
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This Post Has 2 Comments
OMG yes. This is a staple in my kitchen now. What would my life be without that chilli garlic sauce !
Thanks Aishi, glad you liked it!! ◡̈