Maybe it’s a stretch to call tofu sheets cut into strips noodles, but I do find this dish close enough to the taste and texture of noodles to alleviate most of my noodle cravings.
This recipe is fast and easy to make so it’s perfect for a weeknight. Basically you just need to prep the vegetables, quickly boil the tofu strips and then fry it all up!
I made this recipe vegan. And I don’t feel like it really needs meat. The mushrooms, garlic, chili and vegetarian oyster sauce provide a lot of great flavor.
After I added up all the ingredients I was surprised that this dish works out to about 13g of carbs per fairly generous portion.
What makes this recipe work is getting the tofu noodles to be the right soft, but still springy consistency. You can achieve this by boiling the noodles in water with some baking soda. This helps to soften up the tofu and give it a great noodle like texture.
I wouldn’t suggest eating this recipe all the time, because it is a lot of tofu. But when that occasional noodle craving hits you, this dish hits the spot!
Low Carb Vegan Garlic Chili Noodles
Course: MainDifficulty: Easy6
servings10
minutes15
minutes13
grams25
minutesNeed a comforting low carb weeknight meal? These vegan chili garlic tofu noodles will hit the spot!
Ingredients
64 oz of tofu sheets or sliced tofu sheets
5 cloves of garlic
3 shiitake mushrroms
1 medium carrot
3 sprigs of green onion
2 table spoons of course Korean red pepper powder or gochugaru
2 teaspoons of baking soda
2 table spoons of vegetarian oyster sauce
Directions
- Prep
- Before prepping the vegetables get a pot of water on to boil. About 6 quarts.
- Peel the ginger. I like to use a cheap spoon like one you might find at a dollar store to peel off the skin of the ginger.
- Once peeled finally mince the ginger.
- Mince the garlic.
- Finely slice the green onions
- In a food processor mince the carrots and mushrooms
- Prep the tofu slices or tofu sheets by completely slicing them into strips.
- Cooking
- Place the baking soda into the boiling water and then place in the tofu strips. Boil for 4 – 5 min. The tofu should lighten in color and become slightly softer.
- Drain and rinse the baking soda flavor our of the tofu strips.
- Heat up a wok or large frying pan over medium high heat. Add in about 1 tablespoon of cooking oil. Avocado, or vegetable oil is fine.
- Add in the ginger, garlic and white parts of the green onions and fry for 1 – 2 minutes
- Add in the Carrots and mushrooms. Fry that up for another 2 – 3 minutes.
- Add in the chili powder. Fry for another minute or so.
- Next add in the tofu “noodles” stir it around for 30 seconds or so.
- Add in the green onions and oyster sauce and stir until fully covered and hot all the way thru.
