Firecracker Tofu & Thai Rice Noodles


This is a paid collaboration with Banhoek Chilli Oil.

Look who's back with another spicy recipe! I absolutely love creating these recipes (just as much as I love eating them) and I especially love spicy recipes that are also saucy.. like this one!

If you like sticky "chicken" or sweet and sour "chicken", but maybe want a bit more of a kick to it, then this firecracker tofu (you could use chicken) recipe is perfect! I love anything with chillies thrown in, but the sauce in this recipe also has maple syrup to add a bit of sweetness as well as a bunch of other flavours that your tastebuds will surely love.

I'm working with Banhoek Chilli Oil on this post, using their chilli oil in the sauce for some extra spice. I absolutely love this product and use it in my cooking all the time. It works brilliantly in sauces (like this one) as well as simply frying your veggies or other ingredients in, for a spicy kick. You can purchase Banhoek Chilli Oil here.

Check out some of my other spicy recipes:


Serves: 2  Prep Time: 10 mins   Cook Time: 15 mins

You will need:

- 1 block tofu, drained and pressed
- 2 Thai rice noodle nests, (or two servings of your other favourite noodles)
- 1 tbsp olive oil
- 1/2 red bell pepper, cut into thin slices.
- tender stem broccoli
- asparagus
- large handful of kale
- 2 tsp cornstarch/sauce flour

For the sauce: 

- 5 tbsp light soy sauce
- 1 tbsp cider vinegar
- 1 tbsp sriracha
- 2 tbsp sweet chilli sauce
- 2 tbsp vegan worcestershire sauce
- 2 tbsp hoisin sauce
- 3 tbsp maple syrup
- 1 red chilli, chopped finely

Method - 

1. In a small/medium-sized bowl, combine all of the sauce ingredients. Set aside.

2. Fill a small saucepan with water and bring to a boil. Once boiling, add the Thai rice noodle nests. Cook these according to instructions. Once cooked, set aside.

3. While the noodles are cooking, drain and press your tofu, before chopping it up into small cubes. Pour 1 tbsp of olive oil in a wok/frying pan and place on medium heat. Place the tofu in the wok and allow to cook for 3-4 minutes before adding the red bell pepper slices. 

4. In a separate frying pan, add a little bit of olive oil and cook the tender stem broccoli, asparagus and kale. Cook as much or as little as you like.

5. Pour the firecracker sauce all over the tofu. Stir it around so that the tofu and red bell pepper are completely covered. Sprinkle 2 tsp of cornstarch/sauce flour into the pan and stir it in until no longer visible and the sauce begins to thicken. Continue cooking for a further 5 minutes.

6. Once the firecracker tofu has cooked, set aside. The noodles and the other vegetables should all be finished cooking by now, so drain the excess water from the noodles and dish them up into two separate bowls.

7. Divide the firecracker tofu between the two bowls as well as the tender stem broccoli, asparagus and kale.

8. You could finish off the bowls by adding a few crushed peanuts and a sprinkle of sesame seeds, however, this is completely optional.

What's your favourite spicy dish?

Love Always,
Shannon x

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