These chili crunch tofu noodle bowls are a comforting yet bold dish that balances savory, spicy, and umami-rich flavors. Crispy pan-seared tofu is coated in a glossy chili crunch sauce and served over slurpable noodles, making this bowl deeply satisfying while still quick and approachable for any night of the week.
Why You’ll Love This Recipe
It’s fast to make but tastes like a thoughtfully layered, restaurant-style meal
The tofu is crispy on the outside and tender on the inside
Chili crunch adds heat, texture, and deep flavor in one ingredient
Naturally halal and plant-based
Easy to customize with your favorite noodles or vegetables
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
200 g dried wheat noodles or rice noodles
1 block (400 g) firm tofu, pressed and cut into 2 cm cubes
2 tablespoons neutral oil
2 tablespoons chili crunch
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon sesame oil
2 cloves garlic, finely minced
1 teaspoon freshly grated ginger
2 tablespoons water
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds
Directions
Bring a pot of water to a boil and cook the noodles according to package instructions. Drain well and set aside.
Heat the neutral oil in a wide pan over medium-high heat. Add the tofu cubes in a single layer and cook for 6–8 minutes, turning occasionally, until all sides are golden and crisp.
Lower the heat to medium. Add the garlic and ginger to the pan and sauté for about 30 seconds until fragrant.
In a small bowl, mix the chili crunch, soy sauce, dark soy sauce, rice vinegar, sugar, sesame oil, and water.
Pour the sauce into the pan with the tofu and gently toss until the tofu is evenly coated and the sauce thickens slightly, about 1–2 minutes.
Add the cooked noodles to the pan and toss everything together until the noodles are fully coated in the sauce.
Remove from heat and divide into bowls. Garnish with green onions and sesame seeds before serving.
Servings and timing
Servings: 2
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Variations
Add sautéed mushrooms or bok choy for extra vegetables
Use udon, soba, or glass noodles instead of wheat noodles
Increase chili crunch for extra heat or reduce it for a milder bowl
Add a splash of noodle cooking water if you prefer a saucier texture
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat with a tablespoon of water to loosen the sauce. Microwave reheating also works, stirring halfway through for even warming.
FAQs
Can I use soft tofu instead of firm tofu?
Soft tofu is not recommended because it will break apart during cooking. Firm or extra-firm tofu works best.
Is chili crunch very spicy?
Chili crunch has a moderate heat level. You can adjust the amount to suit your spice tolerance.
What noodles work best for this recipe?
Wheat noodles, rice noodles, udon, or even spaghetti can be used successfully.
Can I make this recipe gluten-free?
Yes, use gluten-free noodles and substitute soy sauce with a gluten-free alternative.
Do I need to press the tofu?
Pressing tofu helps remove excess moisture, allowing it to crisp better in the pan.
Can I add vegetables to this dish?
Absolutely. Mushrooms, spinach, cabbage, or snap peas all work well.
Can this be made ahead of time?
It’s best fresh, but you can cook the tofu and sauce ahead and combine with noodles just before serving.
What oil is best for frying the tofu?
Any neutral oil such as sunflower, canola, or vegetable oil works well.
Can I make this less oily?
Use a nonstick pan and reduce the oil to 1 tablespoon, turning the tofu carefully.
Is this dish suitable for meal prep?
Yes, it holds up well for a couple of days and makes a flavorful lunch option.
Conclusion
Chili crunch tofu noodle bowls are a celebration of comfort, culture, and bold flavor in one simple dish. With crispy tofu, savory noodles, and a spicy-satisfying sauce, this recipe is proof that quick meals can still be meaningful, nourishing, and full of character.
These chili crunch tofu noodle bowls are a quick, spicy, and savory dish featuring crispy tofu coated in a flavorful chili crunch sauce, tossed with noodles and garnished with green onions and sesame seeds.
Ingredients
200 g dried wheat noodles or rice noodles
1 block (400 g) firm tofu, pressed and cut into 2 cm cubes
2 tablespoons neutral oil
2 tablespoons chili crunch
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon sesame oil
2 cloves garlic, finely minced
1 teaspoon freshly grated ginger
2 tablespoons water
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds
Instructions
Bring a pot of water to a boil and cook the noodles according to package instructions. Drain well and set aside.
Heat the neutral oil in a wide pan over medium-high heat. Add tofu cubes in a single layer and cook for 6–8 minutes, turning occasionally, until all sides are golden and crisp.
Lower the heat to medium. Add garlic and ginger to the pan and sauté for about 30 seconds until fragrant.
In a small bowl, mix chili crunch, soy sauce, dark soy sauce, rice vinegar, sugar, sesame oil, and water.
Pour the sauce into the pan with tofu and gently toss until tofu is evenly coated and sauce thickens slightly, about 1–2 minutes.
Add cooked noodles to the pan and toss everything together until noodles are fully coated in the sauce.
Remove from heat, divide into bowls, and garnish with green onions and sesame seeds before serving.
Notes
Add sautéed mushrooms or bok choy for extra vegetables.
Use any noodle type like udon, soba, or glass noodles.
Adjust chili crunch for desired heat level.
Add a splash of noodle water for a saucier bowl.
Store in the fridge for up to 3 days and reheat with a bit of water.
