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Tofu Hakka Noodles

Tofu Hakka Noodles

  • Difficulty Level: 3
  • Serves Serves: 2
  • Preparation

    15mins

  • Cooking

    15mins

Less Than 30 mins Vegetable Rice or Noodle Appetizer Breakfast Dessert Dinner Lunch Salad Healthy Vegetarian Chinese Food Asian Food Fusion

What You Will Need

Ingredients

  • 1 14 oz pack of extra firm tofu [cut into large bitesize cubes]
  • 30g plain flour/Maida
  • 2 red chilies [roughly chopped]
  • 2 cloves garlic [finely chopped]
  • Root ginger ½ tbsp [finely chopped]
  • ½ red capsicum [sliced]
  • 1 carrot [julienned]
  • ½ white cabbage [sliced]
  • 200g hakka noodles [cooked as per the packet instructions]
  • 50g beansprouts
  • 2 spring onions [sliced]
  • Caster sugar 1tsp, to taste

Seasoning

  • Lee Kum Kee Chiu Chow Chili Oil 2 tsp
  • Lee Kum Kee Light Soy Sauce 2tbsp

Made with
Lee Kum Kee products

Chilli Sauce

CHIU CHOW CHILI OIL
LIGHT SOY SAUCE (PET)

Soy Sauce

LIGHT SOY SAUCE

How to make it

  1. Gently toss the tofu in half the Lee Kum Kee Light Soy Sauce. Drain and dredge in flour dusting off the excess. Heat the oil and fry the tofu until golden brown. Remove and set aside.
     
  2. Add the chilies, garlic and ginger and fry for 30 seconds before stirring in the red capsicum, carrot and white cabbage.
     
  3. After 5 minutes add the Lee Kum Kee Chiu Chow Chili Oil, Lee Kum Kee Chili Garlic Sauce and the remaining Lee Kum Kee Light Soy Sauce and stir well.
     
  4. Add the cooked hakka noodles and gently toss together being careful not the break them up. Sprinkle in the beansprouts and the spring onion greens and cook for 30 seconds.
     
  5. Taste and adjust the seasoning with more soy sauce if you prefer it salty, or sugar if you prefer it sweet.
     
  6. Add the reserved tofu, toss together and serve sprinkled with the spring onion greens.