Chili-Garlic Tofu Noodles
with Peppers and Celery
Tofu and sambal-style sauce make a playful pair in this spicy noodle dish! Savoury vegetarian oyster sauce adds a Southeast Asian twist, while crowd-pleasing crispy shallots add that tasty crunch. These noodles will disappear in no time!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Soy)
170 g
Linguine
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
3 unit(s)
Celery
2 unit(s)
Green Onion
unit(s)
Garlic, bulb
4 unit(s)
Garlic, cloves
30 g
Ginger
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Chili-Garlic Sauce
(May contain traces of: Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk, Wheat, Soy)
2 tbsp
Gravy Spice Blend
(Contains: Soy, Wheat May contain traces of: Mustard, Sesame, Sulphites, Egg, Fish, Milk)
28 g
Crispy Shallots
(Contains: Wheat)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tsp
Sugar*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Thinly slice celery crosswise.
- Thinly slice green onions.
- Peel, then mince or grate garlic.
- Peel, then mince or grate 1 tbsp (2 tbsp) ginger. (NOTE: Reference ginger guide.)
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then celery. Cook, stirring occasionally, until starting to soften, 1-2 min.
- Add peppers. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.
- Add 1/2 tbsp (1 tbsp) oil and half the green onions, then toss to combine.
- Cover to keep warm.
- Meanwhile, reheat the same pan (from step 2) over medium-high.
- Pat tofu dry with paper towels, then crumble into pea-sized pieces.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then tofu.
- Cook, stirring occasionally, until tofu is golden-brown all over, 6-7 min.
- Sprinkle 2 tsp (4 tsp) sugar over top. Cook, stirring often, until tofu is dark golden-brown, 2-3 min.
- Add Gravy Spice Blend, garlic and ginger to the pan with tofu. Cook, stirring often, until aromatics are fragrant and tofu is coated, 1 min.
- Add 3/4 cup (1 1/2 cups) water, vegetarian oyster sauce and half the chili-garlic sauce. Bring to a simmer.
- Once simmering, cook, stirring often, until sauce thickens slightly, 2-3 min.
- Remove from heat, then add veggies. Season with pepper, to taste, then stir to combine.
- Add tofu, veggies, sauce and reserved pasta water to the pot with linguine.
- Season with salt and pepper, to taste, then toss to combine. (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.)
- Divide chili-garlic tofu noodles and any remaining sauce in the pot between plates.
- Sprinkle with crispy shallots and remaining green onions.
- Drizzle remaining chili-garlic sauce over top.
If you've opted to get tofu, pat tofu dry with paper towels, then crumble into pea-sized pieces. Cook it in the same way the recipe instructs you to cook the pork, until golden-brown all over, 6-7 min.
