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Xinjiang Big Plate Tofu
with wide noodles / bell peppers / carrots

Active: 40 Total: 40

Xinjiang-style or "big plate" tofu is a homey stew filled with vegetables and warming spices. It's truly comfort food at its finest! It is traditionally served over wide noodles, so use any type of broad pasta shape you can find, such as pappardelle, fettucine, or even wide egg noodles.
Smarts: We've kept the spice level moderate here, so if you'd like more spice, feel free to add more chilies, pepper flakes, or hot sauce. You can also leave these out if you'd prefer a mild dish.



Xinjiang Big Plate Tofu:
  • Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm cubes (vacuum-packed preferable)
  • Bell peppers, green - 1 , chopped
  • Bell peppers, red - 1 , chopped
  • Carrots - 8 oz , thinly sliced
  • Hot chili peppers (opt) - 1 , seeded and diced (such as jalapeno or serrano; use more or less depending on your spice preference)
  • Garlic - 4 cloves , chopped
  • Ginger, fresh - 1 Tbsp , grated
  • Green onions - 2 stalks , chopped (white and green parts separate)
  • Limes - 1 , wedges
  • Oil, cooking - 2 Tbsp
  • Chinese five-spice powder - 2 tsp
  • Black pepper - 1/2 tsp
  • Bay leaves - 2
  • Soy sauce, low-sodium - 2 Tbsp
  • Mirin - 2 Tbsp
  • Stock, any type - 1 1/2 cups
  • Pasta - 8 oz (any wide type such as pappardelle or fettucine)
  • Cornstarch - 1 Tbsp
  • Water - 1/4 cup


  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)

  2. Bell peppers / Carrots / Hot chili peppers / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)

  3. Green onions / Limes - Prep as directed.

  4. Season tofu - Toss tofu with some salt and pepper.

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  1. Bring a large pot of well-salted water to boiling for pasta.

  2. Heat a wok or skillet with a lid over medium heat and add cooking oil. When oil is hot, add tofu in a single layer. Cook tofu, without stirring, until golden brown and crisp on one side, 2 to 3 minutes. Use a spatula to flip tofu and continue cooking, stirring occasionally, until tofu is golden brown on all sides, 5 to 6 minutes more. Transfer tofu to a paper towel-lined plate and set aside.

  3. To remaining oil in the wok, add bell peppers, carrots, hot chili peppers (if using), garlic, ginger, and white parts of green onions and stir fry for 3 to 4 minutes to get them started cooking.

  4. Stir in five spice powder, black pepper, bay leaves, soy sauce, mirin, and stock and bring to a gentle simmer. Cover the pan and reduce heat to low. Simmer gently until vegetables are tender, 12 to 15 minutes. Remove and discard bay leaves.

  5. While vegetables cook, cook pasta according to package directions and drain well.

  6. Whisk cornstarch together with water and stir into the vegetables. Simmer for another 2 to 3 minutes until slightly thickened. Return tofu to the pan and fold everything together.

  7. Remove from heat and squeeze 1-2 lime wedges (amount for 4 servings; adjust if customizing) into the broth. Taste and season with some salt and pepper. Add more soy sauce if desired.

  8. Divide pasta among deep plates or serving bowls. Ladle tofu and vegetables over pasta and top with green parts of green onions. Serve with remaining lime wedges to squeeze over top. Enjoy!



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