Are you ready to elevate your weeknight dinners with a dish that's not only delicious but also packed with vibrant flavors and textures? The Vegan Crispy Tofu Asian Noodle Bowl is your answer! This delightful recipe combines golden, crispy tofu with fresh vegetables and tender rice noodles, all tossed in a savory soy sauce that will have your taste buds dancing. In just 35 minutes, you can whip up a meal that’s not only satisfying but also healthy and completely plant-based. Get ready to impress your family and friends with this easy-to-make culinary masterpiece that will leave everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 200g firm tofu, pressed and cubed
- 2 cups cooked rice noodles
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- Sesame seeds for garnish
Instructions
- Begin by preparing the tofu. Press the firm tofu to remove excess moisture. This can be done by wrapping the tofu block in a clean kitchen towel and placing a heavy object on top for about 15-20 minutes. Once pressed, cut the tofu into bite-sized cubes.
- In a medium bowl, toss the cubed tofu with cornstarch until evenly coated. This will help achieve a crispy texture when cooked.
- Heat a non-stick skillet or wok over medium-high heat and add 1 tablespoon of sesame oil. Once hot, carefully add the tofu cubes in a single layer. Cook for about 5-7 minutes, turning occasionally until all sides are golden brown and crispy. Remove the tofu from the skillet and set aside.
- In the same skillet, add the minced ginger and garlic. Sauté for about 30 seconds until fragrant, being careful not to burn them.
- Add the broccoli florets and sliced bell pepper to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Once the vegetables are cooked, return the crispy tofu to the skillet. Pour in the soy sauce and stir gently to combine all the ingredients. Cook for an additional 1-2 minutes to heat everything through.
- While the tofu and vegetables are cooking, prepare the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process.
- To serve, divide the cooked rice noodles into two bowls. Top each bowl with the tofu and vegetable mixture.
- Garnish with sesame seeds for added flavor and crunch. Enjoy your Vegan Crispy Tofu Asian Noodle Bowl!
Tips
- Pressing the Tofu: Make sure to press the tofu thoroughly to remove as much moisture as possible. This step is crucial for achieving that perfect crispy texture when cooked.
- Coating for Crispiness: Tossing the tofu in cornstarch before frying is the secret to a crunchy exterior. Don’t skip this step!
- High Heat Cooking: Use medium-high heat when cooking the tofu to ensure it browns nicely without becoming soggy. A non-stick skillet or wok works best for this.
- Vegetable Variations: Feel free to mix and match your favorite vegetables! Snow peas, carrots, or snap peas can add even more color and flavor to your bowl.
- Noodle Prep: Rinse the cooked rice noodles under cold water after draining to prevent them from sticking together. This also helps stop the cooking process, keeping them perfectly al dente.
- Garnish for Extra Flavor: Don’t forget to sprinkle sesame seeds on top before serving! They add a delightful crunch and nutty flavor that complements the dish beautifully.
- Meal Prep: This recipe is perfect for meal prep! Make a larger batch and store it in the fridge for easy lunches or dinners throughout the week.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 18g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
