Entrees, Vegan Food

Spicy Rice Noodles with Crispy Tofu

5 comments

These spicy rice noodles with crispy tofu are so easy to make but taste so good you’ll be making them over and over!

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Spicy Rice Noodles with Crispy Tofu


  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan

Description

Spicy almond noodles cooked with julienned carrot, bell pepper and cabbage, topped with crispy tofu cubes.


Scale

Ingredients

200 g rice noodles

2 tbsp oil

2 cloves garlic, minced

1/3 onion, thinly sliced

1/4 cabbage, thinly sliced

1 carrot, julienned

1/4 red bell pepper, thinly sliced

Sauce:

3 tbsp soy sauce (or coconut-based soy sauce alternative)

1 heaping tbsp almond butter

1 tbsp maple syrup

1 tbsp sriracha

Crispy Tofu Cubes:

1/2 block firm tofu (6 oz), cubed

2 heaping tbsp corn starch

1/4 cup oil for frying


Instructions

  1. Add cornstarch to a mixing bowl and toss tofu cubes until coated.
  2. In a frying pan on medium heat, add oil and let it heat for about 30 seconds until hot. Add tofu cubes and fry a few minutes per side until golden brown. Once done, add to a bowl or paper towel-lined plate to cool.
  3. Meanwhile, cook rice noodles according to package directions. Drain and set aside.
  4. In a large frying pan on medium heat add oil, onion and garlic. Cook about 3 minutes, stirring frequently. Add the rest of the veggies and fry a few more minutes, until softened.
  5. Add sauce ingredients and stir to combine. Cook a minute, stirring constantly, then add rice noodles. Cook, stirring constantly, until sauce is absorbed and slightly thickened. Add tofu and stir to combine.
  6. Serve immediately.

 

5 Comments

  1. New favorite recipe!! Thanks girl:)

  2. Love this recipe! Super easy and super delicious. I cooked the veggies in the same pan as my tofu for less dish clean up.
    Thanks for another great recipe!!

  3. Delicious! Although my tofu was silken tofu so it turned into a hot mess when I tried to fry it. I had to throw that away and just ate it with the veggies. Doubled the recipe so I have tons of leftovers.

  4. Great flavor and pretty easy! I opted to “fry” my tofu in the oven as I’ve had better luck that way, but I just added it in at the end and it was great! More filling than expected too!

  5. I absolutely loved this recipe! I didn’t have any cabbage, so I used spinach instead and it was great! I will definitely be making this for my family soon!
    It was also great leftover.

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