If you like spicy food, this fire noodles with crispy tofu will hit the spot! A creamy, rich and spicy sauce is tossed with noodles. Tofu is crusted in panko for a crispy crunch. When these two things come together, they make the perfect combo for a fiery hot and oh-so-crunchy dish!
How to Make this Recipe
Let’s start with the sauce! This one has coconut milk, rice vinegar, peanut butter, sambal and brown sugar. It’s a perfect balance of rich, savory, sweet, acidic and spicy. Add some thai chili peppers and ramp up the heat as much as you’d like. You can find them in an Asian grocer but, let’s face it, if you like spicy food, you already knew that. If you hate really spicy food, leave them out.
What are Thai chili peppers?
Thai chili peppers are popular in Southeast Asian cooking. They are small in size, but pack a punch. I love the clean burn of Thai chilis, seeing a neon oil slick on top of curries and smelling the aroma of a well-balanced chili sauce wafting off a dish. It’s a comforting smell, taste and feel as weird as that sounds!
How to make this crispy tofu
This tofu is pulled through a rice flour and water mixture, then coated with panko and sesame seeds. It’s then fried in a little oil to develop some color and crunch. Once noodles are tossed in this sauce, the crunch of tofu and the notes of the sauce taste amazing together!
For more spicy dish ideas, check out these recipes!Print
If you love spicy food, this fire noodles with crispy tofu is for you! A creamy, savory and spicy sauce is tossed over noodles and served with a panko-crusted tofu. This is perfect served with grilled vegetables, crushed peanuts and chopped scallions.
for the sauce
- 1 TB coconut oil
- 1 TB minced ginger
- 1 TB brown sugar
- 1 tsp rice vinegar
- 1/3 cup chunky peanut butter
- 1/3 cup sambal (use a little more or less to taste)
- 1–3 thai chili peppers, sliced or left whole, dried or a mix of the two (optional, obvs)
- 2/3 cup full-fat coconut milk
for the tofu
- 1 block tofu, cut into 8 slabs (no need to press)
- 1 cup panko
- 1/4 cup sesame seeds, white and/or black
- 1/4 cup white rice flour
- 1/2 cup water
- oil, for sauteing
- 2 servings of noodles, any kind
- broccoli or your vegetable of choice, sauteed
- crushed peanuts
- sliced scallions
to make the sauce
- Melt the coconut oil in a small saucepan over medium-low heat.
- Add in the minced ginger and allow to fry for about 2 minutes. Reduce the heat to low, then add in the brown sugar and stir to coat. Add in the rice vinegar, stir, then add in the peanut butter and stir until liquefied.
- Add in the sambal and thai chilis (if using), stir, then pour in the coconut milk. Bring to a small simmer, stirring occasionally, then remove from the heat and cover.
to make the tofu
- Combine the panko and sesame seeds in one bowl. In a separate bowl, whisk together the white rice flour and water until smooth.
- Preheat a cast iron pan over medium heat. Add a thin layer of oil to the bottom.
- Dredge the tofu in the rice flour/water mixture, then press into the panko/sesame seed mixture until evenly coated.
- Place into the hot pan and allow each side to become golden brown, a few minutes on each side. Remove the pan from the heat and set aside.
- Boil the noodles according to the package instructions. Drain, then toss them with the sauce.
- Transfer to serving bowls, topping with the vegetables, tofu, crushed peanuts and sliced scallions. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Dredged, Sautéed, Boiled
- Cuisine: Asian, American
Keywords: spicy noodles, crispy tofu, panko tofu, sambal noodles