• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Global Recipes

    Chinese Noodles with Spicy Szechuan Bean Curd

    Published: May 31, 2019 · Updated: Mar 4, 2021 · This post may contain affiliate links.

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

    Chinese Noodles with Spicy Szechuan Bean Curd

    Serves: 4

    Ingredients

    • 1 lb firm or extra-firm tofu
    • 2 tbsp canola oil, divided
    • 8 oz 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
    • 1 (15 oz) can straw mushrooms, liquid reserved
    •  8 oz can sliced water chestnuts, liquid reserved
    • 2–3 scallions, cut into 1-inch lengths
    Sauce
    • ⅔ cup reserved liquid from canned mushrooms and water chestnuts
    • 2 tbsp natural soy sauce
    • 1 tsp sesame oil
    • 1 tbsp cornstarch or arrowroot
    • 2 tbsp hoisin sauce
    • Asian hot sauce, to taste

    Instructions

    1. Combine the ingredients for the sauce in a small mixing bowl and stir together. Set aside until needed.
    2. Cut the tofu into ½-inch-thick slices. Blot between clean tea-towels or several layers of paper towel to remove excess moisture. Cut the tofu into ½-inch dice.
    3. 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.
    4. Cook the noodles in plenty of rapidly simmering water until al dente, then drain.
    5. 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.
    6. 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.
    7. 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.
    • Here are more easy tofu recipes.
    • Explore more recipes using Asian noodles.

    More recipes you may enjoy

    • Sticky Sesame Cauliflower
    • Black Bean and Zucchini Tortilla Casserole
    • Chickpea Zucchini Farinata with Cabernet-Red Onion Jam
    • Hoisin-Glazed Bok Choy with Tofu and Soba Noodles

    Reader Interactions

    Comments

    1. Ben says

      May 08, 2012 at 10:21 pm

      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!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • 25+ Vegan Valentine’s Day Desserts
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Vodka Pasta
    • Vegan Banana Cake

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media