Spicy Tofu Stir Fry recipe

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Ingredients

⅓ cup lite soy sauce
1 tablespoon Thai garlic chile paste
2 cloves garlic, diced
2 teaspoons cayenne pepper
1 ½ teaspoons diced fresh ginger
½ (16 ounce) package linguine-style rice noodles
3 tablespoons olive oil
1 (12 ounce) package extra-firm tofu, cut into 1/2-inch cubes
3 green onions, minced
1 cup snow peas
½ green bell pepper, sliced
½ red bell pepper, sliced

Nutrition Info

833.9 calories
carbohydrate: 115.2 g
cholesterol: : -
fat: 31.3 g
fiber: 6.3 g
protein: 25.4 g
saturatedFat: 4 g
servingSize: -
sodium: 1708.1 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk soy sauce, garlic chile paste, garlic, cayenne pepper, and ginger together in a small bowl until chile paste is completely dissolved.

  2. Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse.

  3. 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.

  4. 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.

Recipe Yield

2 servings

Recipe Note

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!

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