⭐️ Get the recipe at NYT Cooking (gift link!): https://cooking.nytimes.com/recipes/764958608-spicy-noodle-stir-fry-with-salt-and-pepper-tofu?unlocked_article_code=1.DV4.-kUH.qTKRetwDSp4q
📸 Photo credit: Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne.
👩🏽🍳 MY bestselling cookbook Big Vegan Flavor is available wherever books are sold! https://rainbowplantlife.com/bigveganflavor/ Learn how to master vegan cooking in this comprehensive 600-page “vegan flavor bible” and enjoy 150 globally inspired, flavor-forward recipes!
🔑 KEY MOMENTS
00:00 Introduction
00:33 Prep aromatics & veggies
02:01 Make the sauce
03:37 Prep the tofu
06:24 Cook the stir fry
50 Comments
I've made this recipe countless times with rice or noodles, it's amazing and i can't get enough of it!
I enjoy celebrating Chinese New Year…(I’m not Asian). I put up a few decorations…try some new recipes…watch some movies from Asia…learn a little something…go to a local festival… go out for dinner once or twice for local Asian cuisine.
It comes a few weeks after our Holiday season just when the cold really settles in.
Chinese New Year (Or spring festival) really helps me beat the post holiday blah. Ya know?
I consider it a holiday season with no stress and no expectations…I can learn, enjoy and celebrate as I wish.
I’m looking forward to trying this recipe this coming year!
Plant those green onion roots and grow your own!!
Love your recipes, but all that smoking oil is not healthy. I would lower the heat.
Thank you so very much for sharing your recipes and your gifting! I am now vegan for health reasons and you have encouraged me and inspired me as I learn a new way to cook and love on others with my cooking.
Looks amazing! 👍
I have your book. I love it! I am commenting today because i really like your apron. It's lovely. Also, i love your channel ❤️
I throw the whole package of tofu into the freezer. If i need it thawed quickly, I boil it..
🇬🇧👍🙏⭐
You can also add the oil to the water so that the noodles won't stick during cooking
This looks so divine!!! Can’t wait to give this a shot
Sounds absolutely wonderful , Thanks for your time and efforts making it available , I look forward to learning more .
I never peel ginger…😂
Which wok is that?
Can't wait to try this one!
That looks so delicious
I've made another recipe of yours with that DELICIOUS salt and pepper tofu and it is hands down my favorite way of cooking tofu. SO freaking delicious and a textural delight (which you can't always say about tofu recipes). 🙂
Looks amazing! You probably already know this, but when pouring things from cartons with a spout (like the vegetable broth), the liquid often glugs out and splashes out of whatever you're pouring it into (like your measuring spoon). This is especially true when the carton is full (not so much when it's closer to empty). To prevent the glugging, if you pour with the spout on top (instead of the bottom or side), it doesn't glug at all. Hard to describe in words, really needs a visual. But I figured you probably poured from the side to get a good camera angle. Thanks for the mesh tip for sprinkling seasoning!
yeah dont eat bacon ham pork
I really have to try this this weekend. It looks absolutely amazing. I could literally eat tofu every day.❤
Another banger recipe! Thanks so much for continuing to make delicious recipes that aren't super intimidating.
Please make more saag based dishes, it's that season where fresh mustard geens, spinach is available in abundance
I love salt and pepper tofu! I'll end up eating an entire block of tofu in one sitting that way. Definitely add some Sichuan pepper if you like it!
Can you please share where you purchased your wok from? I have been hunting for one for the longest time and haven’t found anything reliable
what kind of wok is that? I would like to order one
Made this for dinner tonight. A winner! Do not forget the 5 spice seasoning on the tofu.
I just bought that same brand of 5 spice powder.
Hello Nisha. I order your book on the 6th July 2025 and i hope amazon gonna get me it ! I'm waiting and waiting, what's up with it ? (shipping to France?) Can you tell me something about it ?
Greetings and all my blessings/thanks.
Nice recipe and tofu tips : )
Will try this. Could you tell me where I can buy the wok you are using and the table top stove?
Would love to have seen this but not at 11 minutes’ length.
I bought a tofu press … Game Changer!!!… it’s brilliant💃🏻💃🏻💃🏻💃🏻🤗
How do you get the smell out of your house??
Could you use frozen green beans?
I just did this recipe with rice and cabbage, it was soooo good. Thanks !!!
Curious she points out how the sauce is thickening “ even though I haven’t added any thickener”. But… she put cornstarch into the sauce mix first that very purpose. Maybe she forgot….
Is there an alternative to the wine? I can't use any so I was wondering.
But why? It’s soup season…
Oh my gosh congrats on joining NYT Cooking! 🎉
the tofu slices dusted with the spices made it look to much like french toast with cinnamon-sugar to me! now I want french toast 😀
Do you have a low-salt version of this recipe?
Have you tried baking your tofu instead of frying them? As you get older frying anything is not good for your health.
I've been following you for some time now. Following even closer as of late because I am practicing an anti-inflammatory diet and your recipes are very helpful. I can find a way to adapt most even when it's not, but most of your cooking is great for anti-inflammatory focus.
I just love your video's format!! So elegant, clear, stylish, artistic. Love all the good work you put into it all, guys. Thank you!
You should include what page number the recipe is on in your book on these videos (page 465, get the book if you don't have it) – will encourage others to buy it
Oh gosh this looks soooo good! I wish my phone can automatically make this dish at this instant! 😂
Nice and delicious idea! Thank you
The final result looks truly tempting 😍
Nisha, I just want to tell you I've been using your tofu scramble recipe for years, and it's so good I could eat it every day. One trick I do is use a cheese grater to grate the block of tofu and its perfect. Thanks so much for a recipe I'll use for years to come!!! 🌱
This was so incredibly delicious!!