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Spicy Rice Noodles with Crispy Tofu

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

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

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

Ingredients

Scale

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.

 

CategoriesVegan Food
  1. Anna says:

    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!!

  2. Tessa says:

    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.

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