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Vegan Crack Chilli Tofu Noodle Bowl - HolyCowVegan.net
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5 from 20 votes

Vegan Crack Chilli Tofu Noodle Bowl

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Indo-Chinese, nut-free
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Crack Chilli Tofu Noodle Bowl
Servings: 4 people
Calories: 276kcal


  • 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.


*Nutrition info below is only for the noodles and tofu, and does not include veggies.


Calories: 276kcal | Carbohydrates: 33.9g | Protein: 12g | Fat: 10.7g | Potassium: 248mg | Fiber: 2.8g | Sugar: 6.9g | Calcium: 220mg | Iron: 3.1mg