Stir- Fried Basil and Tofu Noodles with Homemade Chili Garlic Sauce
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 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 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)
Instructions
- 1
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.
- 2
Mix all sauce ingredients together until sugar is dissolved.
- 3
Cook or prepare noodles according to package instructions until chewy. If using rice stick/noodles, simply soak them in boiling hot water until pliable.
- 4
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.
- 5
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.
- 6
Season with some salt and pepper to taste, if needed. Top with some fresh chili, if desired. Enjoy while hot!
- 7
Chop off the top ends and stem of the chilies. Place the chilies and garlic cloves in a food processor. Process until finely minced.
- 8
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.
- 9
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.
- 10
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.