Crispy Tofu Stir Fry with Noodles, Asparagus & Chilli Recipe

How to Make Crispy Tofu Stir Fry with Noodles, Asparagus & Chilli

Looking for a quick midweek meal that’s packed with flavour, texture and colour? This vibrant tofu stir fry ticks every box. Crisp golden tofu is paired with tender noodles, crunchy vegetables and a sweet, savoury stir-fry sauce that’s ready in minutes. It’s satisfying enough for meat eaters, while remaining an excellent vegetarian option that’s full of fresh ingredients.

This recipe comes from Paul Watters, Executive Chef and regular Ravish Magazine columnist. Known for his approachable cooking style and restaurant-quality recipes that are achievable at home, Paul proves that simple ingredients can be transformed into something truly delicious with just a few clever techniques.

Ingredients

For the Stir Fry

300g firm tofu, pressed and cut into thick rectangles
200g egg noodles or wheat noodles
8 asparagus spears, trimmed
1 green pepper, sliced
½ red onion, sliced
2 red chillies, finely sliced
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp vegetable oil
1 tbsp sesame seeds
Freshly ground black pepper

For the Stir-Fry Sauce

3 tbsp light soy sauce
1 tbsp honey
1 tbsp sweet chilli sauce
1 tsp sesame oil
1 tsp rice vinegar or lime juice
½ tsp chilli flakes (optional)

Method

Cook the noodles according to the packet instructions. Alternatively, place them in a large heatproof bowl, cover with boiling water and cling film, then leave to steam for 3–4 minutes. Drain well and set aside.
Pat the tofu dry using kitchen paper and season lightly with freshly ground black pepper.
Heat a little vegetable oil in a frying pan over a medium-high heat and cook the tofu for 3–4 minutes on each side until golden and crisp. Remove from the pan and keep warm.
Bring a pan of salted water to the boil and blanch the asparagus for 1 minute. Drain immediately and refresh in cold water to preserve its vibrant colour and crisp texture.
Heat the remaining vegetable oil in a wok or large frying pan over a high heat.
Add the garlic, grated ginger and sliced chillies, stirring continuously for around 30 seconds until fragrant.
Add the green pepper, red onion and asparagus. Stir-fry for 2–3 minutes until the vegetables are just tender while still retaining a little crunch.
Add the cooked noodles to the wok before pouring over the prepared stir-fry sauce. Toss everything together until the noodles are evenly coated and thoroughly heated.
Return the crispy tofu to the pan and gently fold it through the noodles for around 1 minute, taking care not to break it up.
Divide between warm bowls and finish with a scattering of sesame seeds, extra sliced chilli and a generous twist of freshly ground black pepper.

Paul’s Tip

For the very best flavour and texture, marinate the tofu in a little soy sauce, garlic and grated ginger for around 20 minutes before frying. Just before serving, add a squeeze of fresh lime juice and a light drizzle of sesame oil to brighten the dish and bring all the flavours together.

Whether you’re trying to eat more plant-based meals or simply fancy a quick, flavour-packed dinner, this crispy tofu stir fry is one you’ll come back to time and again. Bursting with fresh vegetables, warming ginger, fragrant garlic and perfectly crisp tofu, it’s proof that simple home cooking can be every bit as satisfying as your favourite takeaway.