I have been reaching for these sweet chilli marinated tofu nuggets when I felt like a meat-free stir fry. As they are already marinated, all I needed to bulk up my stir fry are vegetables and soy sauce. With that being said, I have also been experimenting with different flavours which complement the sweet chilli sauce.
This brings me to the hoisin sauce and sweet chilli combo. Since they are both on the sweet side, you’ll need savoury elements like soy sauce, sesame oil, ginger and garlic to balance the sweetness. I have made this stir fry last Wednesday night with noodles, celery, carrots and choy sum. Sometimes, a hearty meal can be made out of a vegetable heavy dish. Don’t you agree?
Sweet Chilli, Hoisin, Tofu & Vegetables Noodles
What you’ll need to serve 2 -3 people, generously:-
- 1 kettle of recently boiled water & extra while cooking the vegetables
- 450g Hokkien Noodles
- 1 tbsp cooking oil
- 1 large clove of garlic, peeled & chopped (or grated)
- 1cm (1/2 inch) thick ginger, peeled & chopped (or grated)
- 1 bunch of choy sum (about 350g/12 ozs), trimmed and cut into bit sized pieces
- 1 large carrot, peeled & sliced diagonally
- 3 – 4 stalks of celery, sliced diagonally
- A pinch of salt
- 1 packet 350g (12 ozs) sweet chilli marinated tofu nuggets
- Toasted sesame seeds to garnish *optional*
- 2 tbsps hoisin sauce
- 1 tbsp sweet chilli sauce
- 2 tbsps soy sauce
- 1 tsp sesame oil
- 1 tsp ground white pepper
- 2 tbsps water
Cooking shortcut: If you don’t feel like chopping/grating the ginger and garlic, you can use the about 1 teaspoon each of supermarket ginger and garlic paste; if you don’t feel like chopping and peeling the vegetables, get a packet of mix vegetables or sometimes I get the coleslaw vegetables mix (minus the dressing).
Prep the noodles: Unpack the noodles into a large mixing bowl/pot and pour enough hot water to cover the noodles. Let the noodles sit in the hot water until they loosen into individual strand. Drained and set aside.
Prep the sauce: In a small bowl, mix together 2 tbsps hoisin sauce, 1 tbsp sweet chilli sauce, 2 tbsps soy sauce, 1 tsp sesame oil, 1 tsp ground white pepper and 2 tbsps of water until well combined. Set aside.
Stir fry: Saute ginger and garlic in 1 tbsp of oil until they begin to become aromatic, over low heat. Add in carrot and saute for 1 minute and then add celery and choy sum with 2 tbsps of water. Saute until the vegetables are slightly soften. Stir in tofu nuggets and toss to mix with the vegetables and cook for about a minute. Add noodles as well as the sauce mixture and mix to combine all the ingredients. Saute over medium-high heat until the noodles are well heated through. Sprinkle toasted sesame seeds over the noodles just before serving.