Chinese Noodles with Spicy Szechuan Bean Curd

If you master this delicious stir-fry of Asian noodles and spicy tofu, you’ll be less inclined to reach for that Chinese take-out menu!

Serves: 4


  • 2/3 cup reserved liquid from canned mushrooms and water chestnuts
  • 2 tablespoons natural soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch or arrowroot
  • 2 tablespoons hoisin sauce
  • Asian hot sauce, to taste

  • 1 pound firm or extra-firm tofu
  • 2 tablespoons canola oil, divided
  • 8 ounces Chinese wheat noodles (or substitute udon noodles or linguine)
  • 2 large carrots, peeled and sliced on a diagonal
  • 2 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 15-ounce can straw mushrooms, liquid reserved
  •  8-ounce can sliced water chestnuts, liquid reserved
  • 2  to 3 scallions, cut into 1-inch lengths

Combine the ingredients for the sauce in a small mixing bowl and stir together. Set aside until needed.

Cut the tofu into 1/2-inch-thick slices. Blot between clean tea-towels or several layers of paper towel to remove excess moisture. Cut the tofu into 1/2-inch dice.

Heat half of the oil in a wok or stir-fry pan. Sauté the tofu dice over medium-high heat, stirring frequently, until most sides are golden. Remove them to a plate until needed.

Cook the noodles in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, heat the remaining oil in the wok or stir-fry pan. Add the carrots and stir-fry over medium-high heat until they begin to turn golden. Add the garlic and bell peppers and continue to stir-fry until they are just tender-crisp.

Add the straw mushrooms, water chestnuts, and scallions. Continue to stir-fry for 2 to 3 minutes longer, or just until everything is well heated through. Stir in the sauce and bring to a simmer, then cook, stirring, until the sauce has thickened.

Gently stir the tofu and cooked noodles into the wok or stir-fry pan and taste to correct the seasonings and spiciness. Serve at once.


One comment on “Chinese Noodles with Spicy Szechuan Bean Curd

  1. Ben

    When pressing firm and extra firm tofu, I like to use a tofu press like the EZ Tofu Press. Its fast, about 5-15 min and it gets all the water out. This allows the flavors to be absorbed and improves the texture!

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