Spicy Tofu Noodle Soup
辣豆腐汤面 · là dòu fu tāng miàn
This noodle soup combines the warmth of a spicy broth with the texture contrast of crispy tofu and soft noodles.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- firm tofu, cubed老豆腐，切块🛒 local200 g
- wheat noodles小麦面🛒 local200 g
- doubanjiang豆瓣酱🏮 asian1 tbsp
- garlic cloves, minced大蒜，切末🛒 local2 cloves
- chili oil红油🏮 asian2 tbsp
- vegetable broth蔬菜高汤🛒 local500 ml
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Instructions
1Fry tofu cubes in oil until golden. Set aside.
先煎豆腐
2In the same pot, sauté doubanjiang and garlic for 30 seconds.
炒出红油
3Add broth and bring to a boil. Cook noodles in the broth for 3-4 minutes.
面汤一体
🔍 Look for High heat 3-4 分钟 · 3-4 minutesVisual: 汤汁深红芬芳Broth is deep red and aromatic
You know it's right when: 面条软但仍有嚼劲Noodles are tender but still chewy
4Return tofu to pot. Add chili oil. Divide into bowls and top with scallions.
最后加葱
Tips
- · Use good quality doubanjiang for the best flavor.
- · The broth should be spicy and savory, not watery.
- · Add a soft-boiled egg for extra protein.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
What type of tofu should I use?
Silken/soft tofu (嫩豆腐) for mapo tofu and soups — silky, falls apart gently. Firm/extra-firm (老豆腐) for stir-fries, braises, and anything you want to keep its shape. If the recipe doesn't say, firm is the safe default for stir-fries.
Source: HǎoWèi ingredient guide
It's too spicy. How do I tone it down?
Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.
Source: HǎoWèi flavor guide
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
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