Tag: noodles

PB and Hot Sauce Noodles with Tofu

Because I am perpetually broke but also overspending, I eat a lot of instant noodles. On this path I’ve discovered I prefer dry instant noodles over instant noodle soup, especially during summer.

So now… all of the instant noodles I have left in my cupboard are soup based. And I don’t want to buy more dry noodles because that seems wasteful.

The ingredients for mapo noodles with silken tofu


I wanted to eat something quick and easy and cheap the other week when this dish hit me. The inspiration comes from both my tahini noodle bowl with harissa tofu puffs as well as a banging recipe for tempeh-brittle from Vanja van der Leeden’s upcoming Indorock, which I tested for her (unfortunately only available in Dutch and German).

Together their powers combined, with my hot-tingle mapo hot sauce, this is really something excellent and easy to make any day.

Variations on pb and hot sauce noodles with silken tofu

You can make this sauce with pretty much any hot sauce you like, though I’d stick to Asian variaties like srirachas and sambals.

If you’d prefer a firmer tofu with these noodles try my recipe for crispy oven-baked tofu puffs. Obviously you can also add more veg, some quickly wilted baby bok choy should do you nicely.

The ingredients for mapo hot sauce flavored noodles with silken tofu

PB and hot sauce noodles with silken tofu

Dorothy Porker
This vegan tangy spicy noodle bowl is delicious, filling and an easy treat for any weekday lunch or dinner.
Prep Time 5 mins
Cook Time 10 mins
Course Dinner, Lunch, Main course, Salad
Cuisine Asian, Vegan
Servings 1


  • Pot for cooking noodles
  • Pot for poaching tofu
  • Bowl


  • 1 bundle noodles per person, I like udon but use whatever noodles you have
  • 6 oz - 175 gr silken tofu about half a pack
  • 2 T - 30 gr hot sauce of choice
  • 1 T - 15 gr peanut butter whatever kind you have
  • 1 t - 5 ml kecap manis sweet Indonesian soy sauce, Japanse or Chinese soy sauce will work in a pinch
  • 1 t - 5 gr honey or palm sugar to make it vegan
  • 2 spring onions finely chopped
  • 1 T - 15 gr peanuts coarsely chopped
  • 2 t - 10 gr crispy chili oil to finish, optional - I like Lao Gan Ma


  • Cook the noodles per the packet instructions.
  • Cut 6 oz - 175 gr of silken tofu into cubes and poach them for 3 minutes in boiling water. You can skip this step, but poaching firms the tofu up a bit and helps it retain its shape.
  • Mix together 2 T - 30 gr of hot sauce, 1 T - 15 gr of peanut butter, 1 t - 5 ml of kecap manis, 1 t - 5 gr of honey and 1 finely chopped spring onion together in a bowl.
  • Drain the noodles and place them in the bowl with the sauce, mixing them together until the noodles are evenly coated in the sauce.
  • Top the noodle-sauce mixture with the poached silken tofu, another chopped spring onion, 1 t of coarsely chopped peanuts and a dash of crispy chili oil if you have it. You can either do this in the bowl you mixed the sauce in, to save on washing up, or get fancy and put it on a plate (or in a mason jar, but I will cut you).
Keyword easy vegan, noodle bowl, noodles, peanutbutter

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Vegan Harissa Tofu and Tahin Noodles

This crispy harissa tofu with sesame noodles recipe is perfection and a lot easier to make than it sounds.

Doomsday prep

I make the harissa and oven-baked tofu puffs ahead of time and then mix and reheat to crisp up. That way I only have to throw it together when I get home from a hard day’s work.

This technique for making oven-baked tofu puffs is my go-to for any baked tofu situation. I have written it out in the recipe below for clarity.

I use the leftover harissa on pretty much everything that’ll fit into my mouth. It’s perfect on toast, with scrambled eggs, on a burger, etc. etc. etc.

A word on the ‘harissa’

Apologies if this is not a proper harissa recipe btw. I forget where I got this concoction and it’s very good, but it may not actually *be* harissa harissa.

A bowl of harissa tofu puffs and tahin noodles with some lettuce peaking out of the edges, with two bamboo handles sticking out of the plate. There is an out of focus slice of lemon in the foreground and there are a blue checkered towel and a small bowl of harissa in the background

Vegan Harissa Tofu and Tahin Noodles

Dorothy Porker
Spicy crisp tofu puffs served with earthy noodles make this a perfect vegan lunch or summery dinner.
Prep Time 20 mins
Cook Time 20 mins
Tofu pressing time 30 mins
Course Dinner, Lunch, Main course
Cuisine Vegan
Servings 2


  • Skillet
  • Small food processor or pestle and mortar
  • Sheet pan or similar flat surface
  • Kitchen towels
  • Heavy object, like a Dutch oven
  • Oven
  • Baking sheet
  • Parchment
  • Small bowl


For the harissa - you can also buy ready made harissa

  • 1/4 t - 2 gr coriander seeds ground works but isn't as nice
  • 1/4 t - 2 gr fennel seeds same
  • 2 T - 30 ml red wine vinegar
  • 2 T - 30 gr tomato paste
  • 3 cloves garlic smoked if you have them
  • 1 T - 15 ml lemon juice fresh preferred
  • 4 T - 60 ml olive oil
  • 1 1/2 T - 20 gr sweet paprika powder smoked if you have it
  • 1/4 t - 2 gr chili flakes chipotle if you have it
  • pinch nutmeg
  • pinch salt
  • pinch black pepper

For the tofu puffs - you can also buy ready made tofu puffs

  • 7 oz - 200 gr firm tofu this will not work with other types of tofu
  • 2 T - 30 gr corn starch rice or potato flour also work
  • 2 T - 30 ml neutral oil I use sunflower

For the noodles

  • 7 oz - 200 gr udon noodles or other noodles of choice
  • 3 small shallots finely chopped
  • 2 cloves garlic finely chopped
  • 1 T - 15 ml sunflower oil
  • 1 T - 15 ml water
  • 2 T - 30 gr sesame oil
  • 2 T - 30 gr tahin
  • 3 T - 45 ml soy sauce or tamari

To serve

  • 2 handfuls mesclun or other salad mix of choice


Make the harissa

  • Toast 1/4 t - 2 gr of coriander and fennel seeds each in a dry skillet until aromatic, 2 minutes or so. Skip this step if you're using ground spices.
  • Add the toasted coriander and fennel seeds, 2 T - 30 ml of red wine vinegar, 2 T - 30 gr of tomato paste, 3 cloves of garlic, 1 T - 15 ml of lemon juice, 4 T - 60 ml of olive oil, 1 1/2 T - 20 gr of sweet paprika, 1/4 t - 2 gr of chili powder and pinches of nutmeg, black pepper and salt to a small food processor and blend on high until smooth. Taste and add more salt or spice as you see fit. If you don't have a food processor you can do this with a pestle and mortar and a lot of elbow grease.

To make the tofu puffs

  • You can skip pressing the tofu if you're in a rush, but it gives much better results than unpressed tofu as this tends to be waterlogged.
  • Press 7 oz - 200 gr of tofu for at least 30 mins. You can do this by placing the tofu on some kitchen towels on a sheet tray, placing more kitchen towel on top and then balancing a heavy object on top of that. If you don't have a Dutch oven a large pot with a bunch of books in them will do the trick.
  • Once the tofu has been pressed, preheat an oven to 365° F/ 185° C and line a baking sheet with parchment.
  • Cut the tofu into cubes of 1"x1" - 2x2 cm.
  • Mix together 2 T - 30 gr of corn flour and 2 T - 30 ml of sunflower oil to make a slushy paste.
  • Coat the tofu cubes or slabs in the corn flour/ oil slushy.
  • Place the tofu cubes, blocks or slabs on the baking sheet and bake in the oven for 15 minutes, until the tofu has become puffy and golden. Turn them at the halfway mark. Be sure to leave the oven on after 15 minutes because we're not done yet.
  • You can start making the noodles while the tofu is baking.
  • Mix the tofu with 2 T - 15 gr of the harissa and then place them back onto your baking sheet. Bake for another 10 minutes.
  • Remove the tofu puffs from the oven and mix with another 2 Tof harissa.

Make the noodles

  • Make 7 oz - 200 gr of udon noodles according to the directions on the packet.
  • While the noodles are cooking, saute 3 minced shallot and 2 cloves of garlic in 1 T of sunflower oil in the skillet you used to dry-roast the spices earlier. Once the garlic and shallots have gone soft and translucent add them to a small bowl along with 2 T - 15 ml of sesame oil, 2 T - 30 gr of tahin, 1 T - 15 ml of water and 3 T - 45 ml of soy sauce. Whisk to combine.
  • Once cooked, toss the drained noodles with the sauce until evenly coated.

To serve

  • Place the noodles, tofu and mesclun on a plate. Add more harissa if you want.


Provided you keep the elements (the tofu puffs, noodles and mesclun) separate, this recipe will keep for about 1 day in the fridge or on the road.
Reheat the tofu puffs briefly in a hot oven and let the noodles come to room temperature before digging in unless you love cold stodgy noodles.
Keyword easy vegan, noodle bowl, noodles, tahin, tofu, vegan

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