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Chilli Tofu Hakka Noodles

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Time30 Min
DifficultyIntermediate
Serves1

Chili Tofu Hakka Noodles is a popular Indo-Thai vegan cuisine that is loved and relished by people all over the world. This cuisine brings a perfect blend of two distinct tastes and flavours. It has bold, spicy flavours that are typical of Thai cuisines. It is flavoured with ginger, garlic, and tamari to give it a unique flavour. The Chili Tofu Hakka Noodles recipe is very to follow. Barring a few ... , most of the ingredients are available in the kitchen to prepare this dish. It is also a perfect option for die-hard vegans. The Chili Tofu Hakka Noodles ingredients majorly consist of tofu which is an excellent substitute to cottage cheese. Depending on your taste and love for spices, you can add chilis to this recipe. It can be served with a flourish with lo mein or rice, or Mandarin pancakes. It is a filling dish, perfect to be enjoyed as a mean meal. Prepare this dish whenever you are in a mood to eat healthy while enjoying unmistakable flavours of typical Thai condiments. You can also serve it when having an informal get-together with friends or family members. The Chili Tofu Hakka Noodles recipe is also a perfect and healthy dish for the kids. Kids usually love noodles. If they are not comfortable with lots of spice in the dish, you can go easy on chilis and certain Thai condiments and make it palatable for the kids so that they can enjoy the goodness of this food. Chili Tofu Hakka Noodles Calories and Its Health Benefits This recipe is one of the most delectable and healthiest food options for those who love Chinese flavours. It is also high on nutrition quotient. The Chili Tofu Hakka Noodles calories contained in one serving is 793 calories.

Nutrition Info. (per serving)

ProteinFatCarbsFibre529 Cal529 Cal529 Cal529 Cal
  • 27gProtein
  • 12gFat
  • 73gCarbs
  • 8gFibre

Ingredients

Fruits & Vegetables

Ginger

Ginger

4 small pieces

Capsicum Green-regular

Capsicum Green-regular

0.33 unit

Capsicum Yellow (regular)

Capsicum Yellow (regular)

0.33 unit

Capsicum Red-regular

Capsicum Red-regular

0.33 unit

Sweet Potato

Sweet Potato

1 small piece

Onion

Onion

0.33 cups

Basil

Basil

2 leafs

Spring Onion

Spring Onion

4 units

Dry Grocery

Gram Flour/besan

Gram Flour/besan

1 teaspoon

Aromat Powder

Aromat Powder

1.25 teaspoons

Salt

Salt

2 teaspoons

Whole Wheat Noodles

Whole Wheat Noodles

0.33 cups

Refined Oil

Refined Oil

2.5 teaspoons

Veg Oyster Sauce

Veg Oyster Sauce

1 teaspoon

Dark Soy Sauce

Dark Soy Sauce

0.5 teaspoons

Dairy

Tofu

Tofu

0.25 cups

Other

Garlic

Garlic

5 pieces

Red Chilli Paste

Red Chilli Paste

2 teaspoons

Red Chillies

Red Chillies

1 unit

Water

Water

2.25 glasses

Green Cabbage

Green Cabbage

1 leaf

Directions
1
In a bowl, add chopped Ginger, Garlic, Red Chilli Paste, fresh Red Chilli, Gram Flour, Aromat Powder, Salt, Water and mix together to make a marinade.
2
Add Tofu to the mixture.
3
Coat the Tofu in the marinade and set aside for minimum 30 minutes.
4
Heat Water, add Salt and bring to boil. Add Noodles and boil till soft.
5
Drain the water and allow to dry.
6
Spread on a tray. Add Oil and toss well so that the noodles does not get stick together.
7
Heat Oil in a pan. Add chopped Ginger, Garlic and saute.
8
Add diced Red Capsicum, Green Capsicum, Yellow Capsicum, Aromat Powder, Salt and saute.
9
Take out in a bowl and keep aside.
10
Boil Sweet Potato in salted water.
11
Peel off the skin and allow to cool. Cut into rough dices and put in a blender.
12
Blend till a smooth paste is obtained. Take out in a bowl and keep aside for later use.
13
Heat Oil in a pan. Add Onion, fresh Red Chilli, Ginger, Garlic and saute.
14
Add Red Chilli Paste, Basil chopped, Oyster Sauce, Aromat Powder, Sweet Potato Paste, Sauteed Capsicum, Salt and bring to boil.
15
Add Water and continue to cook to a sauce consistency.
16
Take out the sauce in a bowl and keep aside.
17
Heat Oil on a grill pan and grill the Tofu from both sides until done.
18
Move to a tray, slice it diagonally and allow to cool.
19
Heat Oil in a pan. Add chopped Ginger, Garlic, sliced Onion and saute.
20
Add shredded Yellow Capsicum, Red Capsicum, Green Capsicum, White Cabbage and saute till tender.
21
Add boiled Noodles, Aromat Powder, Dark Soy Sauce, Salt and stir fry till fragrant.
22
Check seasoning and take out in a bowl.
23
Add Tofu steaks on top and garnish with Spring Onion.
24
Serve hot with Chilli Basil Capsicum Sauce.

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We hope you had fun making it! Enjoy the meal.

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