For those of you who have a sweet tooth but enjoy a hint of heat this dish is definitely one for you. Soft curly noodles sitting in a rich spicy and aromatic broth topping with crispy, chewy tofu smothered in a rich sweet chilli sauce. 
Dry tofu on kitchen paper, place into a bowl and coat with cornflour. Heat a non-stick frying pan over a medium to high heat, add 2 tbsp oil and fry the tofu until golden brown. Add garlic cloves and fry for 30 seconds until fragrant, add chilli sauce and once all ingredients have combined. Remove from heat. 
In a large saucepan add ½ tbsp. oil along with the garlic and ginger and fry for 30 seconds, add the stock, soy sauce, chilli powder and bring to the boil then turn down to simmer. 
In a pot of boiling water, cook the ramen noodles for 3 minutes (until tender) and then strain. Transfer to your serving bowl/s. Pour soup over noodles, arrange chilli tofu on top and finally sprinkle with sesame seeds and spring onions. 
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Tofu Ingredients 
1 Block Firm Tofu, cut into bite-sized cubes 
2 tbsp. Oil 
2 tbsp. Corn Flour 
2 Garlic cloves, finely chopped 
6 tbsp. Sweet Chilli Sauce (See Recipe) 
2 Nests Dried Ramen Noodles 
3 cups Vegetable Stock 
3 tbsp. Soy sauce 
2 Garlic cloves, crushed 
2 slices Ginger 
¼ tsp. Chilli powder 
2 Spring onions, finely chopped 
2 tbsp. toasted Sesame seeds 
Tagged as: Tofu
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