Creamy, spicy, savory chili crisp noodles are so delicious topped with crunchy baked tofu that bakes right alongside tender broccoli. This is a super easy weeknight dish that I absolutely love.
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Chili crisp noodles are nothing new, but lately I've been balancing the savory heat of chili crisp with some tahini for a creamy texture that's absolutely addictive.
I tested this recipe SO MANY TIMES, and in the end, I landed on the super quick method that got me started on this chili crisp noodles journey.
The tofu and broccoli roast up on a sheet pan in the oven while the noodles boil on the stove. When the noodles finish cooking, toss them with a little toasted sesame oil, then add the tofu and broccoli, and just drizzle on tahini and chili crisp. Swirl them together a little in the bowl, and serve.
I can't overstate how many times I tested different sauce ideas that had a lot more ingredients and a lot more steps. But none measured up to this super simple, straight-from-the-jar method that I've been eating for months.
You can make these chili crisp noodles with store-bought or my homemade chili crisp. Either way, it is just fabulously delicious!
💖 Why You'll Love this Recipe
- creamy, spicy noodles with crunchy tofu and tender broccoli
- no sauce to make! Everything comes straight from the jar for the easiest dinner ever.
- tofu and broccoli bake in the oven for minimal active cooking time
- versatile! Use noodles of choice and sub your favorite roasted veggie for the broccoli, if you like.
- naturally nut-free and easy to make gluten-free.
✓ Ingredients and Substitutions
- tofu - This is your protein, and we are going to coat it in spices and panko to make it so crunchy and flavorful!
- soy sauce - Adds umami, saltiness, and flavor to the tofu. It also helps the cornstarch and spices stick. Use coconut aminos for gluten-free.
- cornstarch - Helps the panko stick to the tofu.
- spices - Garlic powder and onion powder add more flavor to the tofu. You can add other spices, like paprika, kashmiri chili powder, ground ginger, and/or 5-spice powder, if you want a different flavor profile.
- panko - Adds a great crunch to the tofu! Use gluten-free, if needed.
- broccoli - Cut into florets. Or your veggie of choice. If you use a different veggie, adjust its baking time accordingly.
- spray oil - Helps prevent the broccoli from drying out and helps the panko get so crunchy in the oven!
- noodles - You can use any noodles that you want! Ramen, udon, soba, even spaghetti. It's all about that chili crisp and creamy tahini. Choose gluten-free noodles, if needed.
- chili crisp - The star of the show! This crispy, oil-based chili-garlic condiment can have different flavors, depending on which one you buy. I'm using my homemade chili onion crunch for these noodles.
- tahini - Brings the creaminess! Make sure to stir before using, because tahini separates as it sits in the jar.
- toppings - I like to top these with chopped green onion, crunchy cucumber, sesame seeds or peanuts, and more chili crisp. Feel free to add more toppings, like chopped peanuts or cilantro, if you like!
🔪 How to Make Chili Crisp Noodles
Preheat the oven to 400° F, and line 1 to 2 sheet pan(s) with parchment paper.
Add the torn tofu to a large bowl, and sprinkle on the soy sauce, garlic powder, and onion powder.
Toss well to coat, then sprinkle on the cornstarch and toss again. Sprinkle the panko onto the tofu, and toss one last time.
Spread the broccoli onto one half of the sheet pan and the coated tofu onto the other half. You want the broccoli a little bit crowded together but not overlapping, but you do want some space between the tofu pieces. If they don't fit like that on 1 sheet pan, use 2. Spray the broccoli and tofu with oil.
Bake for 20 minutes, then check on the broccoli, which should be starting to brown just a bit on the edges. Remove the broccoli from the sheet pan, then flip the tofu, and spread it out more on the pan.
Put the tofu back in to bake for another 10 to 15 minutes, until it is golden.
Cook the noodles, if you haven't already. Different noodles will have different cooking times, so follow the package directions. You can use any noodles that you like! When the noodles finish cooking, drain them and then toss with the toasted sesame oil.
Divide the noodles between your bowls, then top with the roasted broccoli and tofu.
Drizzle a tablespoon of tahini and a tablespoon or more of chili crisp on top of each bowl.
Mix lightly, add additional toppings of choice, and serve.
💡 Helpful Tips
- Get the tofu and broccoli into the oven first, then cook the noodles.
- When you take the broccoli out of the oven, place it onto a plate and cover it with another plate, so it stays warm.
- Chili crisp flavors vary, so taste and adjust the flavors, if needed. You can add some soy sauce for saltiness/umami and lime juice or rive wine vinegar for tang, if you like.
- Make sure that you stir the tahini well! Tahini separates as it sits, and if you scoop off of the top of the jar, it will be too thin.
🫙 Storage Directions
Leftovers will keep for three to five days in the fridge. If you are planning to serve these later, add the chili crisp and tahini to the noodles just before serving. You can store the broccoli and noodles together, and I recommend storing the tofu separately, so you can reheat the tofu in the oven or air fryer to get it nice and crunchy again. Reheat the noodles and broccoli in the microwave.
💬 Frequently Asked Questions
You can find chili crisp at most regular grocery stores in the section with other Asian ingredients. If your grocery store doesn't carry it, you can find it at Asian markets or online. Or, you can make your own chili crisp!
You bet I have! When we are out of ramen/udon/soba, but I want noodles, I just use spaghetti. It's fine. More than fine, it's super delicious!
Noodles will soak up the moisture from the sauce as they sit in the fridge. They'll still taste good, but the texture of the noodles and sauce won't be the same.
📖 Recipe
Creamy Chili Crisp Noodles with Crunchy Tofu and Roasted Broccoli
Ingredients
For the Tofu and Broccoli
- 14 ounces extra firm tofu pressed for 5 minutes, and torn into bite-sized pieces
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon cornstarch
- ¼ cup panko breadcrumbs Use gluten-free, if needed.
- 2 to 3 cups broccoli florets
- spray oil
For the Noodles
- 4 servings noodles of choice cooked according to package directions. Use gluten-free, if needed.
- 1 tablespoon toasted sesame oil
For the Chili Crisp Sauce
- 4 tablespoons chili crisp divided
- 4 tablespoons tahini Stir well before measuring it out.
For Topping
- chopped green onion
- sesame seeds or chopped peanuts
- more chili crisp
- sliced cucumber
Instructions
Bake the tofu and broccoli.
- Preheat the oven to 400° F, and line 1 to 2 sheet pan(s) with parchment paper.
- Add the torn tofu to a large bowl, and sprinkle on the soy sauce, garlic powder, and onion powder. Toss well to coat, then sprinkle on the cornstarch and toss again. Sprinkle the panko onto the tofu, and toss one last time.
- Spread the broccoli onto one half of the sheet pan and the coated tofu onto the other half. Rinse the bowl and set it aside - we are going to use it again. You want the broccoli a little bit crowded together but not overlapping, but you do want some space between the tofu pieces. If they don't fit like that on 1 sheet pan, use 2. Spray the broccoli and tofu with oil.
- Bake for 20 minutes, then check on the broccoli, which should be starting to brown just a bit on the edges. Remove the broccoli from the sheet pan, then flip the tofu, and spread it out more on the pan. Put the tofu back in to bake for another 10 to 15 minutes, until it is golden.
Meanwhile, make the noodles.
- Cook the noodles, if you haven't already. Different noodles will have different cooking times, so follow the package directions. You can use any noodles that you like! When the noodles finish cooking, drain them and then toss with the toasted sesame oil.
Assemble and serve.
- Divide the noodles between your bowls, then top with the roasted broccoli and tofu. Drizzle a tablespoon of tahini and a tablespoon or more of chili crisp on top of each bowl. Mix lightly, add additional toppings of choice, and serve.
Got a question? Tried this recipe? Leave a reply!