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Dinner recipe · from the recipe book

Crispy Tofu Chili Garlic Noodles with Broccoli

Golden, crisp-edged tofu and tender-crisp broccoli and carrots tossed with slippery rice noodles in a glossy, spicy-sweet garlic sauce brightened with lime and sesame.

Crispy Tofu Chili Garlic Noodles with Broccoli

Ingredients

  • 1¼ lb560 gFirm tofupressed and cut into 3/4-inch cubes
  • ¼ cup30 gCornstarch
  • 8 oz225 gRice noodles, dry
  • 4⅓ cups florets400 gBroccolicut into small florets
  • 3 medium180 gCarrotsthinly sliced on the diagonal
  • 8 cloves24 gGarlicminced
  • 2 tbsp grated12 gFresh gingerpeeled and grated
  • 1¾ tsp3 gCrushed red pepper
  • 3 tbsp45 gLow-sodium soy sauce
  • 2⅛ tsp15 gHoney
  • 2 tbsp30 gLime juice
  • ½ cup120 gWater
  • 3 tbsp40 gCanola oil
  • 1¾ tsp8 gToasted sesame oil
  • 2½ medium40 gGreen onionsthinly sliced, whites and greens kept separate
  • 1 tbsp10 gSesame seedstoasted

Steps

  1. Prep first: press the tofu between towels for 10 minutes, then cube it. Cut the broccoli, slice the carrot, mince the garlic, grate the ginger and slice the green onion, keeping whites and greens apart.
  2. Make the chili garlic sauce: in a small bowl whisk the soy sauce, honey, lime juice, water, toasted sesame oil and red pepper flakes. Set the sauce aside.
  3. Bring a separate pot of tap water to a boil, cook the rice noodles according to the package until just tender, drain, rinse under cold water and set aside.
  4. Toss the tofu cubes with the cornstarch until evenly coated.
  5. Heat half the canola oil in a large skillet over medium-high heat. Add the tofu in one layer and cook 8 to 10 minutes, turning, until golden and crisp on all sides. Move the tofu to a plate.
  6. Add the remaining half of the canola oil to the skillet. Add the carrot and stir-fry 2 minutes, then add the broccoli and about one quarter of the sauce and cook 3 to 4 minutes until bright green and tender-crisp.
  7. Push the vegetables to the side, add the garlic, ginger and green onion whites to the open space and stir 30 seconds until fragrant.
  8. Add the noodles, the tofu and the remaining three quarters of the sauce. Toss 1 to 2 minutes until the noodles are hot and glazed.
  9. Serve topped with the green onion greens and the sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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