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Vegan Thai Peanut Noodle Bowl with Crispy Tofu

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A flavorful and easy vegan Thai peanut noodle bowl featuring crispy tofu and a creamy, sweet-spicy peanut sauce. Perfect for a quick, satisfying meal that balances creamy, crunchy, and tangy flavors.

Ingredients

Scale
  • 8 ounces (225 grams) rice noodles (preferably thin rice vermicelli)
  • 1 tablespoon sesame oil
  • 14 ounces (400 grams) extra-firm tofu, pressed and cubed
  • 3 tablespoons cornstarch
  • 3 tablespoons neutral oil (such as avocado oil) for frying
  • 1/3 cup (80 grams) natural creamy peanut butter
  • 1/4 cup (60 ml) full-fat coconut milk
  • 3 tablespoons soy sauce or tamari (tamari for gluten-free)
  • 2 tablespoons maple syrup or agave
  • 2 tablespoons fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon red pepper flakes or sriracha (optional, to taste)
  • Chopped fresh cilantro (a handful, optional)
  • 2 stalks chopped green onions
  • 2 tablespoons crushed roasted peanuts
  • Shredded carrots or bean sprouts (optional)

Instructions

  1. Press the tofu by draining excess water and wrapping it in a clean kitchen towel or paper towels. Place a heavy object on top and let it sit for 15-20 minutes to remove moisture.
  2. Bring a large pot of water to a boil and cook the rice noodles according to package instructions (usually 4-6 minutes) until tender but still slightly firm. Drain and toss with 1 tablespoon sesame oil to prevent sticking. Set aside.
  3. In a medium bowl, whisk together peanut butter, coconut milk, soy sauce, maple syrup, lime juice, grated ginger, minced garlic, and red pepper flakes or sriracha if using. Add a splash of water if the sauce is too thick. Adjust seasoning to taste.
  4. Cut the pressed tofu into 1-inch cubes. Place cornstarch in a shallow bowl and toss tofu cubes to coat evenly.
  5. Heat oil in a non-stick skillet over medium-high heat. Fry tofu cubes in a single layer for 3-4 minutes per side until golden and crispy. Avoid overcrowding the pan; fry in batches if necessary.
  6. In a large mixing bowl or serving bowls, toss the cooked noodles with the peanut sauce until well coated. Gently fold in half of the crispy tofu cubes.
  7. Divide the noodle mixture into bowls. Top each bowl with remaining crispy tofu, chopped cilantro, green onions, crushed peanuts, and optional shredded carrots or bean sprouts.

Notes

Press tofu thoroughly to ensure crispiness. Fry tofu in batches to avoid overcrowding and sogginess. The peanut sauce can be made ahead and tastes better after resting overnight. For oil-free option, bake tofu at 425°F (220°C) for 25-30 minutes, flipping halfway. Store noodles and tofu separately in airtight containers for up to 3 days. Reheat tofu in a pan to maintain crispiness.

Nutrition

Keywords: vegan, Thai, peanut noodles, crispy tofu, plant-based, gluten-free, easy dinner, peanut sauce, healthy, quick meal

Find it online: https://avabake.com/vegan-thai-peanut-noodle-bowl-recipe-with-crispy-tofu-easy-and-flavorful/