I had never been a fan of tofu until the day I cooked up this Chilli Tofu. I fell in love, and each time I now eat Chilli Tofu over a bed of glossy rice noodles in my Vegan Crack Chilli Tofu Noodle Bowl, I fall in love a little more. If you noticed the extra “l” in the chilli, you probably wondered about it, so let me clarify that this chilli is not the thick, beany stew eaten here in the United States. Chilli Tofu is a spicy, sweet, slightly tangy recipe that’s my vegan version of the Indo-Chinese dish Chilli Paneer. I shared a recipe for Chilli Tofu with you a while back which is delicious, but the version I have for you today is much quicker, and needs just one pan. Even better, you can take it from scratch to the dinner table in 30 minutes. What gives Indo-Chinese cuisine its addictive flavor and uniqueness is the combination of Indian spices and Chinese seasonings. There are all sorts of dishes, like Veg Manchurian, “Egg” Fried Rice and Veg Hakka Noodles. In this Vegan Crack Chilli Tofu, coriander seed and black pepper do a delicious tango with rice vinegar and soy sauce. Check to get new recipe updates by email.
In India, the “chilli” is dry red chili peppers, but I used sriracha sauce. I also threw in lots of sesame seeds for the crunch and because, well, they’re delicious. I serve up the chilli tofu noodle bowl with lots of chopped veggies because they add a pop of fresh flavor that works really well with the delicious tofu. I am especially partial to carrots and scallions, but you can chop up some greens, or bell peppers or zucchini. Snow peas are magnificent. If you try this Vegan Crack Chilli Tofu Noodle Bowl, be sure to come back and let me know. For another delicious spin to this recipe, try this noodle bowl with my glazed lemon tofu or air fryer tofu.
More vegan bowl recipes
Recipe card
