East Asian Recipes

Tandoori Tofu Noodles

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This is one of those recipes that I came up with spontaneously one night based on what ingredients I had on hand. The result was absolutely delicious and my husband and I devoured every bite!

This recipe is a healthy, one pot vegan meal that is perfect for dinner and tastes even better for lunch the next day.

This isn’t a traditional Indo-Chinese recipe. But, it is a fun fusion of Indian and Chinese flavors!

Tandoori Tofu Noodles
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Tandoori Tofu Noodles

Recipe by Chaitra KCuisine: Indo-Chinese, Chinese
Servings

4

servings
Prep Time

20

minutes
Cooking Time

15

minutes
Calories per Serving

400

kcal

Tofu marinated in Tandoori Masala tossed into noodles

Ingredients

  • 4 blocks noodles


  • Tandoori Tofu Marinade

  • 1/2 block extra firm tofu (cut into medium sized cubes)

  • 1/4 cup cornstarch

  • 2 tbsp water

  • 1 tbsp tandoori masala

  • 1/2 tsp salt

  • 1/2 tsp ground black pepper

  • Tandoori Tofu Noodles

  • 2 tbsp oil

  • 1/2 tsp black sesame seeds

  • 1/2 tsp white sesame seeds

  • 2 cloves garlic (minced/ crushed)

  • 1 inch ginger (grated)

  • 2-4 green chilis (minced)

  • 2 scallions/ spring onions (sliced into thin circles and separated into white and green parts)

  • Colorful peppers (thinly sliced/julienne – I used half a red pepper, half an orange pepper, and half a yellow pepper )

  • Salt to taste

  • 1 tbsp soy sauce

  • 1/2 tsp vinegar

Instructions

  • Cook 4 blocks noodles per package instructions. Strain the noodles, rinse with cold water, toss with a bit of oil, and keep aside.
  • Marinate Tofu
  • Cut half a block of extra firm tofu into medium sized cubes. Place the tofu cubes on a paper towel. Let sit for at least 5 minutes to drain any excess moisture.
  • Add 1/4 cup of cornstarch to a bowl and mix in about 2 tbsp of water until the cornstarch becomes a smooth paste.
  • Mix in 1 tbsp of tandoori masala, 1/2 tsp salt, and 1/2 tsp of ground black pepper.
  • Add in the tofu cubes. Make sure that the tofu cubes are completely coated with the cornstarch mixture.
  • Heat a frying pan at a medium flame. Once the pan is hot, coat the pan with a thin layer of oil.
  • Drop in the tofu cubes one by one. Drain any excess cornstarch mixture before adding the tofu to the oil. Make sure that the tofu cubes are spread apart and not touching each other in the oil.
  • Pan fry the tofu cubes until they brown around the edges slightly. Turn off the flame, drain any excess oil, and transfer the tofu to a plate.
  • Make Tandoori Tofu Noodles
  • Heat about 2 tbsp of oil in a wok on medium flame.
  • Add 1/2 tsp black sesame seeds and 1/2 tsp white sesame seeds. Lightly roast till the white sesame seeds are golden brown. Don’t let the seeds burn.
  • Then, add 2 cloves garlic (minced/crushed) and 1 inch ginger (grated). Sauté till aromatic.
  • Next, add 2-4 green chilis (minced) and the white part of 2 scallions/ spring onions (thinly sliced into circles).
  • Sauté for a few minutes and then add colorful peppers (thinly sliced/julienne). Cook covered for a few minutes.
  • Once the peppers are cooked, add salt to taste and let cook for a few more minutes.
  • Then, add cooked noodles.
  • Before you mix the noodles, add 1 tbsp soy sauce and 1/2 tsp vinegar. Then toss!
  • Slowly add the tandoori tofu cubes to the noodles. Take care not to break the tofu cubes.
  • Take off flame, garnish with the green part of the scallions/ spring onions (thinly sliced into circles) and serve hot. Enjoy! 🙂

Notes

  • Feel free to use any brand of Noodles you prefer. I used Ching’s Secret Desi Noodles. I used a larger packet that includes 4 noodle blocks inside. They also sell smaller packets with 2 blocks inside. Any noodles would work for this recipe. Alternatively, you could use thin pasta noodles like Spaghetti or Angel Hair.
  • For the Tandoori Masala, I used Spicewalla brand.
  • I prefer to crush my garlic via a mortar and pestle. You could finely mince by hand or use a pre-made garlic paste.
  • I prefer to grate my ginger. Alternatively, you could use a pre-made ginger paste.
  • I prefer to mince my green chilis in a grinder. However, you can finely mince them by hand or even just slit them.
  • This is a fun fusion recipe that I came up with. I hope you love it!
  • Vegan Option: This recipe is Vegan! 🙂

Did you make this recipe?

I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.

 

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