Sometimes, a salad can feel a bit boring. I don’t think I’m the only one who thinks this. So, if you want to mix it up, try this crispy tofu noodle bowl. It’s bursting with fresh flavors, amazing textures, and the most incredible vegan fish sauce dressing that’ll have you licking your plate clean. It’s everything you love about spring rolls deconstructed into a beautiful bowl that’s customizable, vibrant, and absolutely delicious!

❤️ Why You’ll Love This Tofu Noodle Bowl

• Quick & Easy: Prepare it in only 10 minutes and have it ready in under 30—perfect for busy weeknight dinners.
• Bursting with Flavor: The vegan fish sauce dressing adds incredible depth to this already delicious and colorful bowl.
• Meal-Prep Champion: Cut up the veggies in advance, cook the tofu, and pre-make the dressing for quick assembly throughout the week.
• Customizable: Mix and match your favorite veggies, noodles, and proteins to create your perfect bowl.

🍲 Ingredients

Tofu – Use firm tofu for the best crispy texture. Not only is it perfect for achieving that golden crust, but it’s also a nutritional powerhouse. Tofu is loaded with complete protein (containing all essential amino acids), iron for energy, calcium for bone health, and isoflavones that support heart health. Plus, it’s naturally low in calories while being incredibly filling. Pressing it beforehand is crucial – this removes excess moisture and helps achieve that perfect golden crust.

Vegan Fish Sauce – This game-changing sauce combines seaweed and mushrooms to create that classic umami flavor without any fish. The seaweed provides iodine and minerals, while mushrooms add vitamin D and antioxidants. It adds incredible depth to this tofu noodle bowl and can be stored in your fridge for up to a month, making it perfect for meal prep.

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👩‍🍳 How to Make This Tofu Noodle Bowl

1. First, prepare the sauce by adding all the ingredients into a jar or small bowl. Whisk or stir to combine. Set aside.
2. Bring a pot of water to a boil and cook as per the rice noodle package instructions.
3. To the large pan, heat the 1 tbsp. of sesame for 30 seconds before adding the tofu. Cook for 4 minutes on each side or until completely golden. Season with salt once cooked and set aside.
4. Combine each bowl by starting with the noodles, fresh toppings, and crispy tofu.  Generously coat the noodles and tofu with the sauce as you assemble!

🗒 Tips and Tricks

• Crispy Tofu: Press your tofu in the morning with a heavy can and tea towel for the crispiest results. For extra crunch, try coating it with a light dusting of cornstarch before frying.
• Noodles: For the best texture, don’t overcook your rice noodles—they should be just tender. Rinse with cold water immediately after cooking to prevent sticking.
• Sauce: Make extra dressing to keep on hand for future bowls. The flavors meld, making the dish even better after a day or two.
• Prep Smart: Cut all your vegetables before starting to cook – this makes assembly quick and stress-free.
• Assembly Order: Start with noodles, then veggies, finishing with crispy tofu and sauce for the best presentation. Keep some fresh herbs and crushed peanuts for garnish.

🗒 Substitutions

Make this tofu noodle bowl your own with these substitutions:

• Noodles: Rice noodles can be swapped for vermicelli, ramen, udon, or even regular pasta. For a low-carb option, try shirataki noodles or zucchini noodles. Each type of noodle will have its own unique texture and nutritional benefits.
• Protein: Not feeling tofu? Try tempeh for a fermented soy option with extra probiotics or seitan for a wheat-based protein punch. If you are not vegan, you can try grilled chicken, shrimp, or salmon. Each protein option will change the flavor profile slightly, so seasonings must be adjusted accordingly.
• Vegetables: Use whatever’s in your fridge – cucumber adds crunch, carrots bring sweetness, bell peppers provide vitamin C, and mushrooms offer earthiness. Roasted vegetables like sweet potato or Brussels sprouts add warm, caramelized notes. For extra nutrition, you can add micro greens or sprouts.
• Fish Sauce: Store-bought vegan fish sauce works if you don’t want to make your own. You can also try coconut aminos mixed with mushroom sauce for a similar umami flavor. Non-vegans can use regular fish sauce—just start with less, as it’s typically saltier.
• Noodle Alternative: Transform this into a grain bowl by using brown rice for fiber, quinoa for a complete protein, or cauliflower rice for a low-carb option. Each base will soak up the sauce differently, so adjust quantities to taste.

🗒 Best served with

• Asian-Inspired Broccoli Salad Recipe
• Sticky Sesame Lentil Meatballs
• Peanut Sauce Recipe (5 Minutes)
• Creamy Vegan Ramen

👝 How to Store Leftovers

Store components separately in airtight containers. Noodles, vegetables, tofu, and sauce can all be kept in the fridge for up to four days. Reheat tofu in a skillet to restore crispiness.

🤔 Common Questions

Tofu Noodle Bowl

5 from 1 vote

🥢 Elevate your noodle game with this protein-packed tofu noodle bowl – featuring golden-crispy tofu, vibrant veggies, and an umami-rich vegan fish sauce. Ready in 30 minutes and perfect for meal prep!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Vegan Meals

Cuisine Asian-Inspired

Servings 3

Calories 498 kcal

Ingredients

  

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• 230 g rice noodles

For the Tofu:

• 400 g pressed firm, tofu – cut into 1 inch cubes
• 1 tbsp. sesame oil
• 1 tsp sea salt

Toppings:

• 3 carrots peeled and cut into matchsticks
• 1 avocado cut into cubes
• 1 cup of fresh radishes thinly sliced
• fresh basil and dill as much as you like
• 1/2 cup toasted peanuts and cashews
• 1/4 cup red onion thinly sliced or shaved

For the Sauce:

• 3 tbsp. Vegan Fish Sauce
• 2 tbsp. sesame oil
• 2 tbsp. rice wine vinegar
• 1 tbsp. soy sauce

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Instructions

 

• First, prepare the sauce by adding all the ingredients into a jar or small bowl.  Whisk or stir to combine.  Set aside.
• Bring a pot of water to a boil and cook as per the rice noodle package instructions.
• To the large pan, heat the 1 tbsp. of sesame for 30 seconds before adding the tofu.  Cook for 4 minutes on each side or until completely golden.  Season with salt once cooked and set aside.
• Combine each bowl by starting with the noodles, fresh toppings, and crispy tofu.  Generously coat the noodles and tofu with the sauce as you assemble!
• Enjoy!

Notes

Fish Sauce: Making homemade fish sauce is completely optional.  You can use premade vegan fish sauce or regular fish sauce if you’re not vegan.

Rice Noodles: You can use any type of noodle in this dish! Vermicelli, ramen, udon, pasta! Have fun with it and use what you have available.  I enjoy using rice noodles because they soak up the flavor and I love that specific texture.  But it is not made or break 🙂

Toppings: Have fun with your choice of toppings. Fresh cucumbers, sauteed mushrooms, or even sprouts would be great depending on what’s available to you/in season.

Nutrition

Serving: 3 | Calories: 498kcal | Carbohydrates: 55.3g | Protein: 16.7g | Fat: 24.3g | Saturated Fat: 3.3g | Polyunsaturated Fat: 7.6g | Sodium: 880.8mg | Fiber: 11.9g | Sugar: 8.1g

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