Recipe by Naslie Brock Khan @Halaal_asian_delights 

Imagine a dish that combines the heartiness of tofu with the satisfying texture of rice noodles, all tossed in a savoury stir-fry that bursts with flavour and vibrant colours. It’s not just a meal, it’s an experience—a perfect balance of crispy, golden tofu, tender vegetables, and chewy noodles, all coated in a rich, umami-packed sauce. This dish is quick to prepare, healthy, and versatile, making it a standout choice for both weeknight dinners and impressive meals for guests.

Prep time: 15-20 mins

Cook Time: 15-20 mins

Total Time: 30-40 mins

Serves: 3-4

INGREDIENTS 

• 300g rice noodles
• 1 block of firm tofu, drained and cubed (see notes) *
• 1 carrot, julienned
• 1 bell pepper, sliced thinly
• 1 zucchini, julienned
• 2 cups of spinach or bok choy, chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 2 tablespoon oyster sauce (optional for non-vegetarians)
• 1 tablespoon hoisin sauce
• 2 tablespoon sesame oil
• 2 tablespoon vegetable oil
• 1 teaspoon chili flakes (optional, for heat)
• 2 teaspoons sugar
• 3 tablespoons of cornstarch
• Salt and pepper to taste
• Green onions, chopped
• Sesame seeds

METHOD

• Cook the rice noodles according to package instructions. Drain and set aside.
• Heat the vegetable oil in a large pan or wok over medium heat.
• Place 2-3 tablespoons of cornstarch in a shallow bowl. You can also add a pinch of salt, pepper, or other seasonings to the cornstarch for extra flavor.
• Gently roll the tofu pieces in the cornstarch until they are evenly coated. Shake off any excess cornstarch.
• Add tofu and fry until golden brown on all sides. Remove and set aside.
• Wipe pan clean from any excess residue of the tofu before stir-frying the other ingredients.
• In the same pan, add oil. Sauté the minced garlic until fragrant.
• Add the carrots, bell pepper, and zucchini. Stir-fry for 3-4 minutes until they start to soften.
• Add the chopped spinach or bok choy, and stir-fry until wilted.
• Return the tofu to the pan and add the cooked noodles.
• Pour in the soy sauce, oyster sauce (if using), hoisin sauce, sesame oil, and sugar. Toss everything together until well coated and heated through.
• Season with salt, pepper, and chili flakes if you like some heat.

Garnish and serve

• Transfer to serving plates and garnish with chopped green onions and sesame seeds.
• Serve hot and enjoy.

This dish is versatile and can be customized with your favourite protein, vegetables or sauces.

Note:

Remove Excess Moisture from Tofu

• Take the tofu out of its package and drain any liquid.
• Place the tofu block on a plate lined with paper towels or a clean kitchen towel.
• Cover the tofu with another layer of paper towels or a clean towel.
• Place a flat, heavy object (like a skillet, cutting board, or a few cookbooks) on top of the tofu.
• Let it press for at least 15-30 minutes. This will squeeze out the excess moisture, making the tofu firmer and easier to fry.

Serve hot and enjoy!

Bismillaah _ Mas-issge deuseyo