Indo-Chinese, Main, Vegan, Vegetarian
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Dry Chili Tofu & Veggie Hakka Noodles

Dry Chili Tofu & Veggie Hakka Noodles

Happy (belated) Easter everyone!  My social media feeds have been filled with super cute photos of friends’ kids with the easter bunny.  I never had a chance to participate in Easter events growing up, because I guess I was a little too old to do so by the time I moved to the country.  My parents were also likely too busy trying to make a life for us to do things like easter egg hunts etc.  But it looks like so much fun!  Definitely something I plan to do with my kids in the future 🙂

Dry Chili Tofu & Veggie Hakka Noodles

Today’s recipe is not Easter related whatsoever!  I randomly craved Indo-Chinese recently so I began to scour the interwebs for some ideas.  I was lucky enough to grow up in India where we had the opportunity to try authentic Indo-Chinese.  If you’re curious about the history and origins, here is an article that gives you a quick rundown!  Indo-Chinese is always on my must-eat list when I make the occasional trip to India.  A warm bowl of sweet corn or manchow soup, a heaping plate of gobi manchurian or chicken lollipops.   The thought of eating Indo-Chinese just gets me excited and a little drooly 😮 

Dry Chili Tofu & Veggie Hakka Noodles

I haven’t made Indo-Chinese at home before because it never occurred to me how EASY it is!  I found great recipes for Dry Chili Paneer (I substituted tofu) and Hakka Noodles and was very pleased with how they turned out!  I normally avoid sharing two recipes in one post to minimize confusion.  But these two dishes are so harmonious together, not only in taste but in the preparation as well.  They share a lot of the same ingredients and you can make both of them in under an hour (faster if you’re a master at mise en place 😉 )!  Hope you enjoy either or both of these dishes!

Dry Chili Tofu & Veggie Hakka Noodles
Serves 2
Prep Time
25 min
Cook Time
30 min
Prep Time
25 min
Cook Time
30 min
Dry Chili Tofu Ingredients
  1. 1- 14 oz package of extra firm tofu, drained/pressed and cut in half horizontally into 2 slabs
  2. 1/4 cup of all purpose flour, on a plate for dredging
  3. 4 tsp low-sodium soy sauce, divided (and more possibly if you desire)
  4. 1 tsp grated ginger
  5. 2 garlic cloves, chopped
  6. 1/4 cup spring onions, chopped
  7. 2 or 3 green chilies, chopped
  8. 1/2 cup bell pepper, cut into 1/2" pieces
  9. 1 tsp honey
  10. 1 Tbsp corn flour mixed with 3 Tbsp water
  11. 1/4 cup of vegetable oil + more for sauteing
Veggie Hakka Noodles Ingredients
  1. 5 or 6 oz. of packaged noodles (I used organic ramen)
  2. 2 or 3 dry red chili peppers
  3. 1/2 of a bell pepper, cut into thin strips
  4. 1 large carrot, julienned
  5. 1/4 of a cabbage, cut into thin strips
  6. 1/4 cup of green onion (whites only), finely chopped
  7. 2 tsp of green onion (green part), finely chopped
  8. 2 garlic cloves, minced
  9. 2 Tbsp low-sodium soy sauce (and more if you desire)
  10. 2 Tbsp of sesame oil
  11. 1 tsp of crushed red pepper
  12. 2 Tbsp cooking oil, for sauteing
Dry Chili Tofu Directions
  1. Coat the slabs of tofu with 2 tsp of soy sauce and dredge the tofu in the 1/4 cup of flour until coated.
  2. In a shallow pan, heat 1/4 cup of vegetable oil over medium-high heat. Place the slabs of the tofu into the heated oil and shallow fry each side for 2-3 minutes until golden brown.
  3. After the tofu has browned, place it on a plate with a paper towel or to drain the oil from the tofu. After the tofu has cooled a little, cut into 1" cubes and set aside.
  4. In a deep sauce pan, heat a couple of tablespoons of vegetable oil over medium-high heat.
  5. Add the 1/4 cup of spring onions, chopped garlic, grated ginger and chopped green chilies and saute for 1-2 minutes.
  6. Add the cut bell pepper and saute for another minute.
  7. Add 2 tsp of soy sauce, honey and the corn flour paste and mix well.
  8. Heat the sauce for about a minute. If it starts to get dry, add a couple more spoons of water to make the consistency into a thick sauce. Taste it to see if it needs more soy sauce or honey and adjust to your taste.
  9. Add the cut tofu, mix well to coat the tofu in the sauce and remove the pan from heat immediately.
  10. Serve hot with a garnish of chopped spring onions.
Veggie Hakka Noodles Directions
  1. Heat 2 Tbsp of sesame oil over medium high heat in a small pan.
  2. Add the crushed red pepper and saute for 30 seconds and set aside.
  3. Cook the noodles under a minute of the package directions (so if the directions say boil for 4 minutes, boil for 3). Drain the noodles, toss in a little bit of vegetable/olive oil and set aside.
  4. Heat oil in a wok over high heat. Add garlic and chili peppers and saute for 30 seconds.
  5. Add cabbage, bell pepper, carrot, whites of the spring onions, pinch of salt and pepper and saute for 2 minutes.
  6. Add noodles, spring onion greens, chili oil and soy sauce. Toss everything and saute for minute and take the pan off the heat. Try some of the noodles and if you like, add more soy sauce.
  7. Serve hot with a side of Sriracha and soy sauce!
Adapted from
Adapted from
The Full-time Foodie


  1. That looks so yum Swati! i am not a big fan of Chinese food but this is simply too good to resist.

    On another note – I have the same black coffee table at home and now I am wondering why didnt I make good use of it like you have done here.

    • Thanks Nupur! That black table is actually our dining table which is mostly used for food photography haha. I really want better backdrops, I’ve seen a couple of DIY wooden board backdrops. Just need to get the motivation to make them 🙂

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