This hot & spicy Indo-Chinese dish is tops for your Chinese New Year celebrations! Chili tofu perfectly balances and blends flavors from both cultures, and I pair the tofu with ramen noodles prepared unconventionally. It does take a little longer to prepare than my traditional 30 min or less meals, but trust me when I say it’s worth it!


1 packet Maggi masala (or any ramen noodle)

2 tbs oil

½ cup hot water

Chili Tofu

1 package extra-firm tofu

1 cup total veggies, cut into chunks (peppers, red onions, carrots, cauliflower, etc.)

1 jalapeno, minced (more or less to taste)

1 tbs sesame oil

1 tsp jeera (cumin)

1 tsp ground black pepper

2 tsp each grated ginger and garlic

2 tbs tamari paste, stir fry sauce, or soy sauce

½ tbs corn starch


2 tbs cilantro, finely chopped


1 Wash the tofu in hot water and then put the tofu in a cheesecloth and put the tofu package in a colander. Please a heavy saucepan on top and let water drain for about 1 hour. Once tofu is pressed, cut into 1 in cubes

2 Mix black pepper, 1 tsp ginger, 1 tsp garlic, and tamari paste together. Whisk in corn starch. Add in 1 tbs of hot water at a time to make a paste. Toss the tofu in the paste and let sit for minimum ½ hour

3 Heat 1 tbs oil, add jeera, remaining ginger and garlic, and saute the veggies and jalapenos for 2 min. Take off heat and set aside

4 In the same hot pan, add the tofu cubes and cook on all sides until they are golden-brown. Add the veggies and quickly stir fry together to blend the flavors. Set aside

5 Heat remaining oil and add broken up noodles. Dry roast for 1 minute

Add water and the masala (flavoring) packet and cook covered for 1 ½ minutes. Note: you can forego the flavoring packet and use 2 tbs of your favorite stir fry sauce and 1 tbs of sambal oelek/sriracha in its place

6 Plate the noodles and top with the tofu. Sprinkle cilantro on top and make sure you eat it while it’s hot

Tags: Asian, Healthy, Quick & Easy

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