Crispy Tofu Noodle Bowl

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.

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 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!

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 🙂

Advertisements

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.

Other recipes you’ll love:

• One-Pot Quick & East Plant Based Baked Beans
• Plant-Based Moussaka
• Creamy Pesto Tomato Lasagna

For more eBooks:

If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.

For more Greek Recipes:

Crispy Tofu Noodle Bowl

5 from 1 vote

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

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Vegan Meals

Cuisine Asian-Inspired

Servings 3

Calories 498 kcal

Ingredients

  

1x2x3x

• 230 g rice noodles

For the Tofu:

• 400 g 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: 3 | Calories: 498kcal | Carbohydrates: 55.3g | Protein: 16.7g | Fat: 24.3g | Saturated Fat: 3.3g | Polyunsaturated Fat: 7.6g | Sodium: 880.8mg | Fiber: 11.9g | Sugar: 8.1g

Review This Recipe Let us know how it was!