Ingredients (Serves 4)

For the Crispy Tofu

• 1 block extra-firm tofu (14 oz), pressed and cubed

• 2 tbsp cornstarch

• ½ tsp salt

• ½ tsp pepper

• 1 tbsp soy sauce

• 2 tbsp oil (for pan-frying)

For the Noodles

• 8 oz rice noodles or lo mein noodles

• 1 cup shredded carrots

• 1 red bell pepper, thinly sliced

• 1 cup snap peas or broccoli

• 3 green onions, sliced

• Optional: cilantro, sesame seeds, lime wedges

Chili Garlic Sauce

• 3 tbsp soy sauce

• 2 tbsp chili garlic sauce (or sambal oelek)

• 2 tbsp honey or maple syrup

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 3 cloves garlic, minced

• 1 tsp grated ginger

• Optional heat boost: ½ tbsp sriracha or chili crisp

Instructions

1. Prepare the Tofu

1. Pat tofu dry, then toss with soy sauce, cornstarch, salt, and pepper until coated.

2. Heat oil in a skillet over medium-high heat.

3. Pan-fry tofu 3–4 minutes per side until golden and crispy.

4. Remove and set aside.

2. Cook the Noodles & Veggies

1. Cook noodles according to package directions, drain, and set aside.

2. In the same skillet, add a splash of oil.

3. Sauté bell pepper, carrots, and snap peas 2–3 minutes (keep them crisp-tender).

3. Make the Chili Garlic Sauce

In a bowl, whisk together soy sauce, chili garlic sauce, honey, rice vinegar, sesame oil, garlic, and ginger.

4. Combine Everything

1. Add noodles and crispy tofu to the skillet with the veggies.

2. Pour in the chili garlic sauce.

3. Toss over medium heat 1–2 minutes until glossy and well coated.

Serving Suggestions

• Top with green onions, sesame seeds, and cilantro

• Add lime juice for brightness

• Serve with extra chili crisp for more heat