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Spicy Rice Noodles with Crispy Tofu

  • Author: Liv B
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Diet: Vegan


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


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


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


  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.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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