Try this Vegan Crack Chilli Tofu Noodle Bowl and you'll be hooked for good. Cubes of flavorful, golden-brown tofu, crispy outside and soft inside, are served on a bed of rice noodles with lots of fresh veggies on the side. A gluten-free and nut-free recipe.
I had never been a fan of tofu until the day I cooked up this Chilli Tofu.
I fell in love, and each time I now eat Chilli Tofu over a bed of glossy rice noodles in my Vegan Crack Chilli Tofu Noodle Bowl, I fall in love a little more.
If you noticed the extra "l" in the chilli, you probably wondered about it, so let me clarify that this chilli is not the thick, beany stew eaten here in the United States. Chilli Tofu is a spicy, sweet, slightly tangy recipe that's my vegan version of the Indo-Chinese dish Chilli Paneer.
I shared a recipe for Chilli Tofu with you a while back which is delicious, but the version I have for you today is much quicker, and needs just one pan. Even better, you can take it from scratch to the dinner table in 30 minutes.
What gives Indo-Chinese cuisine its addictive flavor and uniqueness is the combination of Indian spices and Chinese seasonings. There are all sorts of dishes, like "Egg" Fried Rice, Veg Hakka Noodles and Dosa Spring Roll, to name just a few.
In this Vegan Crack Chilli Tofu, coriander seed and black pepper do a delicious tango with rice vinegar and soy sauce.
In India, the "chilli" is dry red chili peppers, but I used sriracha sauce. I also threw in lots of sesame seeds for the crunch and because, well, they're delicious.
I serve up the chilli tofu noodle bowl with lots of chopped veggies because they add a pop of fresh flavor that works really well with the delicious tofu. I am especially partial to carrots and scallions, but you can chop up some greens, or bell peppers or zucchini. Snow peas are magnificent.
If you try this Vegan Crack Chilli Tofu Noodle Bowl, be sure to come back and let me know.
For another delicious spin to this recipe, try this noodle bowl with my glazed lemon tofu or air fryer tofu.
More vegan bowl recipes
- Vegan Caribbean Bowl with Chickpea Curry, Roasted Plantains and Coconut Rice
- Mixed Beans Masala Bowl with Sweet Potatoes and Turmeric Rice
- Curried Chickpeas Bowl with Turmeric Rice and Garlicky Chard
- Creamy Herbed Grits Bowl with Leek Gravy and Roasted Root Veggies
Vegan Crack Chilli Tofu Noodle Bowl
- 12 oz rice noodles
- 16 oz extra firm tofu, cubed Before you prep it, swaddle the tofu in paper towels and place in a colander with a heavy weight on it for a few minutes before cooking to remove excess liquid. If you're short on time, place the block of tofu in a microwave-safe dish and zap for four minutes, flipping over once. Drain out the water that collects in the dish when you flip the tofu.
- 1 tablespoon vegetable oil
- 1 teaspoon coriander seed powder
- ½ teaspoon ground black pepper
- 2 tablespoon rice vinegar
- 2 tablespoon maple syrup
- 2 tablespoon tamari or soy sauce
- 2 tablespoon sesame seeds
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- 2 tsp (or more) sriracha
- 2 teaspoon cornstarch mixed with ½ cup water
- Salt to taste
- 2 cups chopped vegetables to serve, like spring onions or scallions, bell peppers, cucumbers, zucchini, leafy greens, or carrots.
- Place a large pot of water on the stove for the noodles and cook them according to package directions. Drain the noodles and wash them under cold, running water.
- While the noodles are cooking, heat the oil in a skillet and brown the tofu cubes on all sides over high heat.
- Mix all the remaining ingredients except the cornstarch in a bowl and whisk together to mix.
- Lower the heat and add the sauce to the tofu. Cook over low heat, stirring, until the liquid has evaporated. Continue cooking for a couple more minutes, stirring the tofu frequently.
- Add the cornstarch mixed in water and scrape up any bits at the bottom of the skillet. Turn off the heat when most of the liquid is gone.
- To serve the bowls, place the chilli tofu on a bed of rice noodles and add some veggies.
I just made Chilli Tofu fir the first time (with brown rice), and it was astounding!! I loved how the tofu was so crispy and flavorful with so little oil. I’m on Weight Watchers, at my goal weight, and always looking for a low point meal. Much thanks!
So happy to hear! 🙂
So good! Nice amount of spice, and a combination is never had before. And it was so quick and easy! I served it over rice, because I had leftovers I wanted to use, and some stir-fried mixed greens. I also tossed the tofu in a little cornstarch before I fried it, to get a little extra crunch on it. Will definitely make again!
Colleen, so great to hear! 🙂
I want to make this recipe, but I don't have ginger and garlic powder, just fresh ginger and garlic. Can I use them instead, and if yes, in what quantities? Thanks in advance!
Hi Sneha, use half a teaspoon of each-- the powder can be very strong, but how strong the flavor is also depends on their freshness. Add more if you think it's needed.
Can the tofu be airfryed instead?
Absolutely. Use this recipe for air-fryer tofu. https://holycowvegan.net/air-fryer-tofu/
Double that sauce! It was yummy amazing! Absolutely terrific way to introduce people to tofu. Will definitely be a keeper in my recipe files!
So happy you liked it!
this recipe is DELICIOUS! Thank You!!
I would love to try this. What kind of noodles should I look for? Would it be in the Asian aisle?
Hi Krithika, rice noodles, and yes, you can find them in the Asian aisle.
Hi Vaishali I checked out Huy Fong Sriracha Hot Sauce on the "Is it Vegan" website and this is what one of the comments said
I emailed the company explaining that not all sugar is vegan.
CustomerService@huyfong.com wrote back:
“Thank you for your email! unfortunately, our product is not vegan.
Another absolutely GREAT easy recipe Vaishali, we loved it! Thanks so much!
So happy to hear!
Tried this tofu yesterday oh my god, yum! I served it with some rice because didn't have noodles, but still loved it.
Sam, awesome, thanks for letting me know!