chinese style

This Chinese-Style Bolognese is satisfyingly saucy, rich, and perfectly umami too. This recipe also uses pantry-friendly ingredients with some that you can opt not to use. Hope you enjoy this one! Check ou the video below for more tasty pasta ideas!

Chinese-Style Bolognese

spaghetti

garlic (minced)

onion,

leeks (plus more for garnishing (optional))

red bell pepper (diced (optional))

tbsp toasted sesame oil

salt (or

rehydrated TVP

Sesame seeds (for topping)

soy sauce

vegetable broth

tbsp hoisin sauce (see notes for sub)

sugar

tsp sriracha (adjust according to desired spice (optional))

tsp pepper

tbsp corn starch

Mix all the sauce ingredients in a bowl, except the cornstarch slurry. Feel free to adjust seasoning depending on desired taste. Set aside.

Heat a pot with water. Cook pasta until chewy or al dente.

While pasta is cooking, heat a pan. Add in 2 tbsp sesame oil. Once hot, sauté the onion and leeks (if using). Add in the garlic and bell peppers (if using) then sauté until tender. Add in the TVP/lentils/mushrooms then sauté for 2-3 minutes.

Pour in the sauce and leave to simmer over medium heat.

Once the sauce boils, add in the cornstarch slurry. Continuously mix until the sauce starts to thicken.

Add in the spaghetti and cook until it has absorbed some of the sauce. Season with a pinch of salt, or more as needed. Mix then turn off heat.

Top with some leeks and sesame seeds, if desired. Enjoy while hot!

These noodles are tossed in a super tasty and aromatic sauce, that’s ready in 15 minutes or less! All you’ll need is a pot to boil the noodles and a bowl to mix everything together in to make these Easy Chili Garlic Oil Noodles. You can also easily adjust the ingredients according to your desired spice and taste. It’s really so quick, easy, and extremely satisfying.

Easy Chili Garlic Oil Noodles

tbsp neutral oil (see notes)

tbsp chili flakes (feel free to add more or less according to

soy sauce (or more to taste)

tbsp chopped green onion

white pepper (or sub black pepper)

Chili garlic sauce

More chopped green onion

Doubanjiang (or chili broad bean paste)

soy sauce vinegar

Heat a small pot with water over high heat. Once it boils, add in the noodles and cook according to package instructions until chewy or to your liking. Drain from the water and place the noodles in a bowl.

In the same pot of water, blanch the vegetables until tender and cooked to your liking. Place in the bowl as well.

Remove the water from the pot and then pat dry. Heat the neutral oil over high heat until it’s very hot. You can test the heat by adding a chopped scallion and if it sizzles, it’s good to go!

While the oil is heating, top the noodles with the chili flakes, minced garlic, soy sauce, vinegar, chopped green onion or scallion, salt, and pepper.

Carefully pour in the very hot oil over the noodles. Enjoy that sizzle! Afterwards, mix everything well to coat the noodles in the flavourful oil and sauce.

Top with some chili garlic sauce, more chopped green onion or scallion, chili bean paste, and more soy sauce/chinkiang vinegar, to taste, if needed. Enjoy!

Noodles recipe here 👉🏼 https://thefoodietakesflight.com/easy-chili-garlic-oil-noodles

Homemade chili garlic sauce recipe 👉🏼 https://thefoodietakesflight.com/chili-garlic-sauce/

These Easy Chili Garlic Oil Noodles noodles are tossed in a super tasty and aromatic sauce, that’s ready in 15 minutes or less! All you’ll need is a pot to boil the noodles and a bowl to mix everything together in to make this noodle recipe. You can also easily adjust the ingredients according to your desired spice and taste. It’s really so quick, easy, and extremely satisfying. :)

#chinese #noodles #chinesefood #vegan veganrecipes

👉🏼If you’re looking for more recipes and inspiration:

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Easy Chili Garlic Oil Noodles | Chinese Vegan Recipe

Try this Chinese restaurant-style Crispy Salt and Pepper Tofu!  These are coated pieces of tofu cubes cooked to a crisp before being sautéed with an aromatic blend of salt, white pepper, Chinese five spices, garlic, onions, and some chilies for extra spice! This is perfect if you&#039;re craving take-out too and is great for sharing.

Crispy Salt and Pepper Tofu

500 g extra firm tofu

tsp sea salt

tsp 5 spice powder

cornstarch (plus 1-2 tbsp more if needed)

tsp white pepper

tbsp neutral oil

onion

garlic (from 1 head garlic)

long green chiles (I used siling haba)

chilies

bell pepper

scallions (sliced)

tsp sea salt (if needed)

Drain the excess water from the tofu for 10 to 15 minutes. I like to do this by wrapping them in paper towels and placing them on a flat surface before putting a plate or flat heavy surface on top. You can also opt to use a tofu press.

Slice the tofu into 1” cubes or other shape of choice. I personally prefer to slice them into small cubes since they’re much crispier in small pieces compared to larger ones.

Tofu

Prepare the salt and spices in a small bowl. Mix well then set aside for later.

Mix for Sprinkling

Before you start coating your tofu, heat a large pan or wok over high heat with oil enough to submerge at least half of your tofu. I prefer to completely submerge them in oil to really evenly crisp the sides. If pan-frying, see the steps in the notes below.

This step is important—you’ll want to make sure your oil is VERY hot before you cook the tofu. I also prefer to coat them right before frying so the tofu doesn’t sit i the starch too long—when it does the tofu starts to release some liquid and dampen the starch, causing it to stick to one another.

Before Coating and Frying

In a large bowl, mix the cornstarch, salt, pepper, and 5 spice powder.

Coat the tofu in batches. You can add around 1/3 of the tofu cubes (depending on the size of your pan/wok) into the cornstarch mix. Roll the tofu into the starch until they’re white and well coated well.

Check the heat of the oil. If you see small bubbles, you can test it out by getting a small piece of tofu. Add it in the oil and if it immediately sizzles  very rapidly, it’s good to do! Remember, you’ll want to fry the tofu quickly to get them crisp evenly so the oil has t be very hot.

Add in the first batch of coated tofu. Make sure not to overcrowd the pieces of tofu so they can all cook well.

Leave the tofu to cook for 4 to 5 minutes, flipping halfway through as needed, until all sides are cooked through and crisp. You’ll know the cornstarch s cooked through when it dries up and gets firm and crisp. The tofu won’t turn to a golden brown—just a very pale yellow.

While the first batch of tofu cooks, you can go ahead and add in another batch of tofu cubes into the starch mixture to coat it well.

When the first batch is done cooking, remove the tofu cubes from the oil. Transfer it to a strainer or cooling rack to cool. Don’t place them on a plate with paper towels since they’ll get soggy. Do not cover them as well.

Add in the next batch of tofu cubes into the oil. Repeat the coating and frying process for the rest of the tofu—so you’ll repeat this 3 to 4 times depending on the size of your pan/wok.

Set aside the fried tofu cubes while we sauté the rest of the ingredients.

Remove the oil form the wok/pan.

Coating and Frying the Tofu (See Pan-Frying Option in Notes Below)

In the same pan/wok over high heat, add in some oil.

When hot, add in the onions and sauté for 1 minute.

Move the onions to the side of the pan/wok and then add in the garlic.

Leave the garlic to cook over medium high heat until golden brown and crisp for 3 to 4 minutes. You can add in the chiles and peppers to cook down as well.

When the garlic is golden brown, add in the scallions then mix everything together and leave to cook for 1-2 more minutes until the chiles and onions are cooked.

Over high heat, add in the first tofu cubes.

Sprinkle 1/2 of the salt and spice mix first.

Mix the tofu well, then sprinkle in the rest.

Taste the tofu and feel free to add more salt, to taste, if needed.

Serve and enjoy immediately while still hot and crisp.

Garnish with additional scallions, if desired. You’ll want to scoop up those little bits of crispy garlic, onions and chiles, and enjoy it with rice. So good!

Sautéing

 A delicious and better-than-takeout Chinese Kung Pao Tofu or Gōng bào dòufu! These are crisp pieces of tofu in a deliciously savoury, sticky, sweet, sour sauce with a kick of numbing spice from Szechuan peppercorns and that extra crunch from the peanuts.This is a vegan and vegetarian friendly recipe perfect paired this with rice for a super tasty and satisfying meal!

Kung Pao Tofu (宫爆豆腐)

tbsp chinese black vinegar rice vinegar (see notes))

tbsp sugar

tsp chili garlic sauce

tbsp room temperature water

cornstarch (or potato starch)

tsp ginger

scallion (sliced (white parts included))

salt

neutral oil (for frying (more or less depending on the size of your pan))

tbsp neutral oil (for pan-frying)

red bell pepper

chiles (optional (see notes))

scallion (chopped (white parts included))

tbsp Shaoxing wine (sub

szechuan pepper (powder or whole peppercorns (see notes))

peanuts

scallions (for garnishing)

rice

Drain excess water out of the tofu. I usually do this by wrapping them with a towel and placing a plate on top of them but you can also opt to use a tofu press.

Mix all the sauce ingredients together in a bowl or measuring cup. Set aside.

Sauce

Slice the tofu diagonally into large squares before cutting them in half to form triangles. You can also slice them into 1-inch cubes.

In a large bowl or container, mix in the cornstarch and salt.

Coat each piece of tofu in the cornstarch mixture. If you need more cornstarch to coat the tofu, feel free to add 1 tbsp more.

Coating the Tofu

Heat a large non-stick pan or skillet over high heat. Add in around ¼ cup of oil. Note that this will depend on the size of your pan. But a thin later of oil to cover the surface of the pan is good. Leave the oil to heat up.

Once the oil is hot, add in the coated tofu.

Pan fry the tofu over medium high heat on each side until golden brown and crisp. Ensure that the tofu do not stick to one another in the pan. You may need to fry them in 2-3 batches depending on the size of your frying pan.

Set the tofu aside.

Cooking the Tofu

Peanuts: If you&#039;re using raw/untoasted peanuts, you can quickly dry toast them on the pan until lightly brown and aromatic before cooking the rest of the dish and just set them aside for later.

Whole Szechuan peppercorns: If using whole peppercorns, lightly toast these then remove from the pan before adding the onions and peppers.

You can remove some oil from the same pan and leave 1 tbsp for sautéing.

In the same frying pan over high heat, add in the onions. Sauté until tender over high heat, around 1 minute.

Add in the bell pepper and cook until tender, around 2 minutes.

Turn up the heat. Add in 1 tbsp Shaoxing wine or other rice wine then leave for 30 seconds to 1 minute until it has evaporated.

Add in the szechuan pepper powder then mix well. If using whole peppercorns, I recommend to lightly toast the whole peppercorns then adding it back into the pan when the onions and bell peppers are tender.

Add in the scallions and dried chili (if using) the mix together.

Afterwards, give the sauce good mix again to prevent the starch from sticking to the bottom. Over medium heat, pour in the sauce to the pan. Immediately stir. The sauce will slowly thicken due to the starch.

When the sauce has slightly thickened, add in the crispy tofu pieces and immediately mix to coat.

By this time the sauce will have thickened into a glaze.

Turn off the heat then add in the peanuts.

Mix well and then serve immediately while hot to enjoy the tofu while they’re still a little crisp!

Garnish with some scallions, if desired. Enjoy with some rice.

To Serve

Delicious! I used normal chilli and piri piri, I didnt have the wine but it was still great!

Soooo good. Made it three times this week already and I'm not even kidding. This recipe made me love Szechuan pepper! Thank you for this!

I just used bigger pieces, no problem at all! It's just that the texture is a bit worse for 'chicken'.

I tried it once more. As it is Sunday I had to use some impromptu ingredients (broccoli instead of bell pepper and soft, white tofu instead of firm one). Tasted amazing as well, broccoli really works well with the thick chinese sauces I think (also in Hot Pot). The tofu was definitely worse though. 谢谢

Hey Jessica, I think your website was exactly what I needed! Tried this meal today and it was amazing. Then directly ordered your book :D
The szechuan pepper is definitely a key ingredient, I love that stuff.

Greetings from Germany, keep up the good work.

We've made this three times and it's been a hit every time. We make some minor modifications--adding broccoli, going a little lighter on the oil--but flavor profile from the Chinese vinegar, mirin, and Szechuan powder is amazing. (Just don't accidentally dump all the powder in one part of the pan like I did the first time - it was a while before my mouth recovered :D). Totally worth it to grab those online. 

This is part of our regular dinner rotation now, and we're excited to try even more of your recipes. Thank you so much for sharing!

I’ve had this recipe bookmarked for a while and finally made it today - so delicious!! 

I found it just a bit dry, so I think I would make 1.5x the sauce next time, but other than that it was wonderful!! 

Thank you for making this dish seem so accessible!!

Tried this the other day and my fiancé and I loved it!! Used rice vinegar instead of Shaoxing wine and black peppercorn instead of Szechuan. Thank you for this! Excited to try more of your recipes

Love this recipe! I’ve been making it with a few substitutes for ingredients but I’m slowly building my pantry so I have everything since it’s become a staple for me :) I’m new to cooking with chilis but I like a relatively medium spice level generally speaking. I was wondering if you could recommend a certain type of dried chili? What do you use? Just not sure where to look or if there’s a specific type I should get. Thank you!

Chinese-Style Chicken Pot Sticker Dumplings

all-purpose flour

water

tbsp. oil

Top 5 chinese style recipes from across the web

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Chinese-Style Bolognese

Easy Chili Garlic Oil Noodles

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Kung Pao Tofu (宫爆豆腐)

Chinese-Style Chicken Pot Sticker D...

Top 5 chinese style recipes from across the web

The most viewed chinese style recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese-Style Bolognese

Easy Chili Garlic Oil Noodles

Crispy Salt and Pepper Tofu

Kung Pao Tofu (宫爆豆腐)

Chinese-Style Chicken Pot Sticker D...

The most viewed chinese style recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine