NEW: Crispy Coconut Tofu Noodles

by Trini Pepper Sauce May 09, 2024

NEW: Crispy Coconut Tofu Noodles

Get ready for a flavor explosion with our spicy Crispy Coconut Tofu Noodles! Trini Pepper Sauce, creamy coconut, and golden crispy tofu come together in a tantalizing bowl of noodles that's both exotic and comforting. It's a spicy, savory, and satisfying experience you won't want to miss!


  • 1 Onion
  • 1 oz of Ginger 
  • 1 cloves of Garlic
  • 2 tbsp of "Original" Trini Pepper Sauce
  • 5 Spring Onions
  • 2 tbsp of Tomato Purée 
  • 14 fl oz of Coconut Milk 
  • 28¼ fl oz of Vegetable Stock
  • 3½ oz of Desiccated Coconuts
  • 1¾ oz of Cornflour
  • 5¼ fl oz of Oat Milk
  • 14 oz of Firm Tofu
  • 4 Bok Choy
  • 14 oz of Ramen Noodles



Blend up the onion, ginger, garlic and Trini Pepper Sauce in a food processor to make a chunky paste.




Add a glug of oil into a pan and then fry off the onion mixture for 10 mins until fragrant and the onions are translucent.

Add in the tomato purée and cook this out for 5 mins until the color darkens.

Pour in the coconut milk and vegetable stock, bring this to a gentle simmer.

Pour the Desiccated Coconut, Corn Flour and Oat Milk into three separate bowls. Season each bowl with a pinch of salt.


Chop up the tofu into small pieces. Dredge each individual piece in the Corn Flour, then the Oat Milk, and then finally press it into the Desiccated Coconut.

Add a large glug of oil into a sauce pan. Fry the Tofu until golden brown and crispy.


Cook the noodles in boiling water according to package instructions.


Add the Bok Choy into the soup and cook for 2 mins. Add the cooked noodles to a bowl then add in the soup. Top with Bok Choy, crispy tofu and finely chopped spring onions.


Trini Pepper Sauce
Trini Pepper Sauce


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