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Stir- Fried Basil and Tofu Noodles with Homemade Chili Garlic Sauce

5 from 1 vote
These noodles are surprisingly easy and really flavourful. The sauce is made with a similar mix of ingredients with a kick of spice from some homemade chili garlic oil.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Thai
Servings 2
Calories 417 kcal



  • 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

Noodles Sauce

  • 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)



  • 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.


Serving: 1serving | Calories: 417kcal | Carbohydrates: 54g | Protein: 18g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1495mg | Potassium: 352mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg
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