This crispy tofu noodle bowl is entirely vegan, and can be made in under 30-minutes with whatever veggies you have on hand!
230g rice noodles
For the Tofu:
400g pressed, firm, tofu – cut into 1 inch cubes
1 tbsp. sesame oil
1 tsp sea salt
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:
2 tbsp. sesame oil
2 tbsp. rice wine vinegar
1 tbsp. soy sauce
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!
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.
- 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