The Spicy Tofu Noodle Stir Fry that’s Better than Takeout

Ingredients

• 4 cloves Garlic (finely chopped)
• 1 tablespoon Ginger (peeled and sliced into matchsticks)
• 2 stalks Scallions (white parts thinly sliced; green tops kept separate)
• 8 ounces Green Beans (trimmed and halved)
• 14 ounces Extra-Firm Tofu (frozen then defrosted, pressed, sliced into 1/3‑inch rectangles)
• 1/2 teaspoon Salt
• 1/2 teaspoon White Pepper
• 1/2 teaspoon Onion Powder
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Chinese Five‑Spice Powder (optional)
• 3 tablespoons Arrowroot Powder (or cornstarch; for crisping tofu)
• 3.5 tablespoons Soy Sauce
• 1 tablespoon Brown Sugar
• 1 tablespoon Shaoxing Wine (Chinese cooking wine)
• 2 tablespoons Chili Garlic Sauce (unsweetened; adjust to heat preference)
• 3 tablespoons Vegetable Broth (or water)
• 6 ounces Dried Udon Noodles (medium‑thick; cook per package)
• 1 teaspoon Sesame Oil (to toss cooked noodles)
• 2 tablespoons Vegetable Oil (for frying tofu)
• 1 tablespoon Sesame Seeds (toasted; for garnish)
• 2 tablespoons Fresh Cilantro (chopped; optional garnish)

Instructions

1. Prep Aromatics

   Finely chop the 4 garlic cloves. Peel the ginger with the back of a spoon, slice into wide planks, stack and cut into matchstick slivers. Trim the scallion roots, discard, then thinly slice the white parts; keep the green tops separate for later.

   Time: PT10M

2. Trim Green Beans

   Snap off the ends of the green beans and halve any that are longer than 2 inches. Set aside.

   Time: PT5M

3. Make Stir‑Fry Sauce

   In a small bowl combine 3½ tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp Shaoxing wine, 2 tbsp chili garlic sauce, and 3 tbsp vegetable broth. Stir until the sugar dissolves.

   Time: PT2M

4. Prepare and Season Tofu

   If not already frozen, freeze the tofu block for at least 24 h, then thaw in the fridge or on an aluminum sheet pan for faster thawing. Press the defrosted tofu with clean hands to squeeze out excess water. Slice the block lengthwise, then cut into 1/3‑inch thick rectangles. Pat dry with paper towels. In a fine‑mesh sieve, dust the tofu pieces with a blend of ½ tsp salt, ½ tsp white pepper, ½ tsp onion powder, ¼ tsp garlic powder, optional ¼ tsp five‑spice powder, and 3 tbsp arrowroot powder. Toss gently to coat evenly.

   Time: PT10M

5. Fry Tofu

   Heat the wok over high heat until a thin wisp of smoke appears, then lower to medium and add 2 tbsp vegetable oil, swirling to coat the sides. Add tofu pieces in a single layer, a few at a time, without overlapping. Fry 5‑6 minutes, shaking the wok every minute, until the bottom side is golden‑brown. Flip and fry the other side for about 3 minutes. Transfer to a paper‑towel‑lined plate to drain.

   Time: PT10M

   Temperature: medium

6. Cook Udon Noodles

   Bring a large saucepan of water to a rolling boil. Add 6 oz dried udon noodles and cook according to package directions (usually 8‑10 minutes) until al dente. Drain in a colander, return to the pot, and toss with 1 tsp toasted sesame oil to prevent sticking.

   Time: PT8M

   Temperature: boiling

7. Stir‑Fry Green Beans

   Return the wok to high heat, add a drizzle of oil if needed, then add the trimmed green beans and a pinch of salt. Let them sit undisturbed for 1 minute to develop a slight char, then toss and cook another 90 seconds.

   Time: PT3M

   Temperature: high

8. Add Aromatics and Sauce

   Add the minced garlic, ginger matchsticks, and sliced white scallion parts to the wok. Stir‑fry for 30 seconds until fragrant. Pour in the prepared stir‑fry sauce and stir constantly. Cook for about 2 minutes, allowing the sauce to thicken slightly.

   Time: PT3M

   Temperature: high

9. Combine Noodles, Tofu, and Garnish

   Add the cooked udon noodles to the wok, tossing to coat them in the sauce. Return the fried tofu pieces, the green scallion tops, and a handful of chopped cilantro. Toss everything together for another minute. Finish with toasted black sesame seeds and an extra drizzle of sesame oil if desired.

   Time: PT3M

   Temperature: high

Nutrition Facts

Calories

560

Protein

22 g

Carbohydrates

78 g

Fat

18 g

Fiber

6 g