Serves 4
45 min
Drunken Noodles with Tofu and Peppers
Recipe GLPR38a5c0182c1f8e
Stir-fried wide rice noodles tossed with crispy pan-fried tofu, tender string beans, and bell pepper in a bold, umami-rich sauce combining soy, hoisin, gochujang, and sesame oil. This vibrant Thai-inspired dish delivers smoky heat and savory complexity in every bite.
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Ingredients
¼ cup canola oil
12 oz extra firm tofu, patted dry and cut into 1/2-inch cubes
2 cloves garlic cloves, minced
1½ tsp gochujang (Korean red chili paste)
3 tbsp hoisin sauce
1 red bell pepper, seeded and thinly sliced
1 lb wide rice noodles
1 tbsp sesame oil
3 tbsp soy sauce
1 lb string beans, trimmed and cut into 1-inch lengths
1 Thai chili pepper, seeded and minced
Directions
Bring a large pot of water to a boil over high heat. While the water heats, warm the canola oil in a large wok or skillet over medium-high heat.
Once the oil is hot, carefully add the tofu cubes to the wok. Cook undisturbed for 2–3 minutes until the bottom develops a golden crust, then stir and turn the pieces frequently for another 3–4 minutes until all sides are evenly browned. Transfer tofu to a plate.
To the same wok, add the minced garlic and Thai chili pepper. Stir constantly for about 30 seconds until fragrant.
Add the sliced red bell pepper and string beans. Sauté for 4–5 minutes, stirring occasionally, until the vegetables are tender-crisp but still retain a slight bite.
While the vegetables cook, cook the rice noodles in the boiling water according to package directions. Drain well and set aside. In a small bowl, whisk together the soy sauce, hoisin sauce, gochujang, and sesame oil until smooth.
Return the browned tofu to the wok with the vegetables. Pour the sauce mixture over the top and stir constantly for about 1 minute until all vegetables and tofu are evenly coated.
Add the drained noodles to the wok and toss everything together for 2–3 minutes over the heat until the noodles are heated through and well combined with the sauce. Serve immediately, with extra gochujang and soy sauce on the side for adjusting the flavor to taste.
