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Vietnamese-inspired Stir Fried Macaroni with Tofu (Nui Xao Dau Hu)

Watch how to make it here

Vietnamese stir-fried macaroni, or Nui Xao Dau Hu, is a popular fusion dish that combines Western pasta with Vietnamese flavors. It is a hearty and flavorful dish perfect for a quick and easy meal. It is also a popular dish to serve at parties and gatherings.

Notes:

  1. Firm or extra-firm tofu can be used.
  2. I used Wan Ja Shan’s Vegetarian Mushroom Oyster sauce in this recipe. It can be found at most Asian grocery stores.
  3. Store leftovers in the fridge for up to 3 days.

Prep Time

10 min

cooking time

15 min

Servings

2

total time

25 min

Difficulty

Easy

Ingredients

1
*To make the tofu*
2
16oz extra firm tofu, shredded
3
1 tbsp soy sauce
4
1 tsp sugar
5
1 tbsp vegetarian oyster sauce
6
2 tbsp water
7
2 garlic cloves, minced
8
*To make the stir fry*
9
1 green bell pepper, roughly chopped
10
1/2 yellow onion, roughly chopped
11
1 scallion, roughly chopped
12
1/4 cilantro, chopped
13
1 tbsp neutral oil
14
100g dried macaroni pasta
15
*To make the sauce for the pasta*
16
1 tbsp vegetarian oyster sauce
17
2 tbsp sugar
18
2 tbsp soy sauce
19
1 tsp dark soy sauce
20
1/4 cup ketchup
21
1 tbsp water
22
1 tbsp vegan butter
23
1 tsp ground black pepper

Cooking Instructions

1
1
Preheat the air fryer to 400F. Use a cheese grater to shred the tofu. Combine the sauce ingredients for the tofu in a bowl. Coat the tofu with the sauce and air fry the tofu for 10 minutes. Set aside.
2
2
Boil the macaroni according to the package instructions. Combine the macaroni sauce ingredients in a bowl.
3
3
Heat up oil in a nonstick pan. Add the onions and white end of the scallion. After a few minutes, add the green bell pepper and sauce. Cook for a couple minutes before adding the macaroni and shredded tofu. Continue cooking for 1-2 minutes until heated throughout.
4
4
Serve immediately and garnish with cilantro.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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