Crispy Tofu Noodle Bowl | FoodByMaria

Vegan Meals

Crispy Tofu Noodle Bowl

Prep

10 minutes

Cook

15 minutes

Yield

3

Salads can be a bit boring. I don’t think I’m the only one who thinks this. I like to take a spin on traditional salads and make bowls like this one that incorporates more flavor. This crispy tofu noodle bowl is the opposite of boring, I promise. Plus, the vegan fish sauce dressing is SO good! 

As you know if you’ve made some of my other recipes, I like to make my recipes versatile for you so you can pick and choose and make them your own. With this spring roll bowl, it’s no different. You can add your protein of choice, dumplings, or spring rolls, the more the merrier at this party! You can also swap out the noodles for rice, and substitute any of the vegetables for whatever you have in your fridge.

Crispy tofu noodle bowl on counter in white bowl with chopsticks

Why you’ll love this crispy tofu noodle bowl: 

  • Quick: Prep it in only 10 minutes and have this ready in under 30!
  • Flavorful: The vegan fish sauce dressing adds pizazz on top of an already delicious and colorful bowl 
  • Healthy: This meal is so nutritious and perfect for meal prepping for the week. Cut up the veggies in advance, cook up the tofu, and pre-make the dressing, and have it in containers in your fridge to quickly toss it together

Ingredients for crispy tofu noodle bowl on countertop.

Ingredients: 

For this crispy tofu noodle bowl, you’ll need some simple ingredients. Let’s talk about some of the highlights.

Fish Sauce: So many Asian-inspired dishes require fish sauce which makes it hard for vegans to have all the flavor. This vegan fish sauce recipe is easy-to-make and just as flavorful but it’s made with seaweed and mushrooms instead of fish.

Veggies: Get creative here and use up what you have in your fridge. There are no wrong veggie combinations here. You could also roast some veggies alongside your tofu for a different type of bowl. 

Tofu: Use firm tofu here and make sure to press it before you cook it. This will help you get the best, crispy consistency. I usually just take it out in the AM and put a heavy can or two on top of it with a tea towel or paper towel. 

How do you make this crispy tofu noodle bowl? 

  1. First, prepare the sauce by adding all the ingredients into a jar or small bowl. Whisk or stir to combine. Set aside.
  2. Bring a pot of water to a boil and cook as per the rice noodle package instructions.
  3. To the large pan, heat the 1 tbsp. of sesame for 30 seconds before adding the tofu. Cook for 4 minutes on each side or until completely golden.  Season with salt once cooked and set aside.
  4. Combine each bowl by starting with the noodles, fresh toppings, and crispy tofu.  Generously coat the noodles and tofu with the sauce as you assemble!

Crispy tofu noodle bowl on counter in white bowl with chopsticks

Expert Tips & FAQ: 

Fish Sauce: Making homemade fish sauce is completely optional. You can use premade vegan fish sauce or regular fish sauce if you’re not vegan. The vegan fish sauce can also last up to a month in the fridge in a sealed jar. 

Rice Noodles: You can use any type of noodle in this dish! Vermicelli, ramen, udon, pasta! Have fun with it and use what you have available.  I enjoy using rice noodles because they soak up the flavor and I love that specific texture.  But it is not made or break 🙂

Toppings: Have fun with your choice of toppings. Fresh cucumbers, sauteed mushrooms, or even sprouts would be great depending on what’s available to you/in season.

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Crispy tofu noodle bowl on counter with chopsticks

Crispy Tofu Noodle Bowl

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3 1x
  • Category: Vegan Meals
  • Cuisine: Asian-Inspired
  • Diet: Vegan

Description

This crispy tofu noodle bowl is entirely vegan, and can be made in under 30-minutes with whatever veggies you have on hand!


Ingredients

Scale

230g rice noodles

For the Tofu:

400g pressed, firm, tofu – cut into 1 inch cubes

1 tbsp. sesame oil

1 tsp sea salt

Toppings:

3 carrots, peeled and cut into matchsticks

1 avocado, cut into cubes

1 cup of fresh radishes, thinly sliced

fresh basil and dill (as much as you like)

1/2 cup toasted peanuts and cashews

1/4 cup red onion, thinly sliced or shaved

For the Sauce:

3 tbsp. Vegan Fish Sauce

2 tbsp. sesame oil

2 tbsp. rice wine vinegar

1 tbsp. soy sauce


Instructions

First, prepare the sauce by adding all the ingredients into a jar or small bowl.  Whisk or stir to combine.  Set aside.

Bring a pot of water to a boil and cook as per the rice noodle package instructions.

To the large pan, heat the 1 tbsp. of sesame for 30 seconds before adding the tofu.  Cook for 4 minutes on each side or until completely golden.  Season with salt once cooked and set aside.

Combine each bowl by starting with the noodles, fresh toppings, and crispy tofu.  Generously coat the noodles and tofu with the sauce as you assemble!

Enjoy!


Notes

Fish Sauce: Making homemade fish sauce is completely optional.  You can use premade vegan fish sauce or regular fish sauce if you’re not vegan.

Rice Noodles: You can use any type of noodle in this dish! Vermicelli, ramen, udon, pasta! Have fun with it and use what you have available.  I enjoy using rice noodles because they soak up the flavor and I love that specific texture.  But it is not made or break 🙂

Toppings: Have fun with your choice of toppings. Fresh cucumbers, sauteed mushrooms, or even sprouts would be great depending on what’s available to you/in season.


Nutrition

  • Serving Size: 3
  • Calories: 498
  • Sugar: 8.1g
  • Sodium: 880.8g
  • Fat: 24.3
  • Saturated Fat: 3.3g
  • Unsaturated Fat: 7.6g
  • Trans Fat: 0g
  • Carbohydrates: 55.3
  • Fiber: 11.9g
  • Protein: 16.7g
  • Cholesterol: 0mg

Keywords: recipe, bowl, noodles, sauce

 

Elisa

Love this! I use it now in all my recipes that call for fish sauce instead of the store bought stuff. It’s so easy to make.

Maria Koutsogiannis

Seriously so good!

Lauren

Omg this looks perfect for lunches!

Maria Koutsogiannis

Isn’t it just the best!

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