Thai-inspired tofu noodle bowls come together very quickly, so they’re the perfect dinner for a busy weeknight! This is a dish that travels well, so it makes a great packed lunch for the office too. These Asian-style bowls are made with rice noodles, baked tofu and lots of vegetables — including bok choy, carrots and peppers — and then topped with peanuts and cilantro. Whether you like your food spicy or not, you can easily customize this stir-fry to your taste. This is an easy recipe that is vegan and gluten-free.
Thai Tofu Noodle Bowls
May has been super busy for me, so I’ve been making lots of quick and easy meals like burrito bowls and stir-fries. My freezer is full of cooked whole grains, sauces and dressings to make cooking easier, and I buy pre-cut vegetables to cut down on meal prep time.
A quick and easy meal that I’ve enjoyed a few times this month is a Thai-style noodle bowl. I love Thai rice noodles because they are ready in minutes. And I love these types of bowls because they are extremely flexible and can be made with any type of vegetable I have on hand.
what do you want
- Rice noodles
- Peanut oil
- red onion
- Red pepper bells
- the carrot
- Vegetable extract
- Garlic Chili Sauce (Sambal Wellek)
- Lemon juice
- turmeric powder
- Bell pepper
- Baked Tofu
- Baby buck six
- Thai chili peppers, optional
See recipe card for exact amounts.
How to Make Thai Tofu Noodle Bowls
This recipe is super easy to make!
- First you cook the noodles according to the package instructions. Most rice noodles need to be soaked in boiling water for a few minutes.
- Then you cook the ginger, garlic and onion in peanut oil for about 5 minutes.
- Next you add bell peppers and carrots to the pan and cook for about 5 minutes.
- Then make the sauce by mixing the stock, garlic chili sauce, lime juice, turmeric and black pepper together in a small bowl.
- You add the sauce to the pan and bring it to a boil. When it boils, you lower the heat and simmer.
- Finally, you add the baby bok choy, tofu and noodles to the pan and cook for another 5 minutes.
- You can top your noodle bowls with chopped cilantro, peanuts and chopped chilies.
How to customize your noodle bowl
I like to make these Thai tofu noodle bowls with onions, red bell peppers, carrots, bok choy and my favorite baked tofu.
- This recipe is versatile, so you can swap out the vegetables if you don’t like any of the ingredients I’ve included. It would taste just as good with spinach instead of bok choy and frosting instead of bell peppers. Don’t skip the garlic and ginger though, as they are crucial to the flavor of the dish!
- If you don’t want to make your own baked tofu, you can use your favorite store-bought baked tofu. I love Nasoa’s Tofubake, Wildwood’s Baked Tofu, and Trader Joe’s Baked Tofu.
- If you’re sensitive to heat, reduce the amount of garlic chili sauce and skip the Thai chilies. If you like spicy food, pile it on!
Serving your noodle bowl
Serve your bowl straight from the pan.
I like to serve my noodles with store bought dumplings or spring rolls. Sometimes I’ll add a little side salad too.
This dish travels well, so it makes a great packed lunch for the office.
Thai Tofu Noodle Bowls
These Thai Tofu Noodle Bowls come together very quickly, so they’re the perfect meal for a busy weeknight!
- 6 ounce Thai rice noodles
- 1 teaspoon Peanut oil
- 1 table spoon ginger minced meat
- 2 cloves garlic minced meat
- ½ red onion chopped (about half a cup)
- 1 Red pepper bells to cut
- 2 the carrot julienned
- 2 the cup Vegetable extract
- 2 teaspoon Garlic Chili Sauce (Sambal Wellek)
- 1 table spoon Lemon juice
- 2 teaspoon The soil is yellow
- ½ teaspoon Bell pepper
- 1 recipe Baked Tofu or 2 (8-ounce) packages of premade baked tofu
- 3-4 the head Baby buck six chopped (about 4 cups)
- ¼ the cup cilantro to cut
- ¼ the cup chopped peanuts
- Thai chili peppers Thinly sliced, for garnish, optional
Cook noodles according to package and set aside until ready to use.
Add oil to a large pan over medium-high heat. Add ginger, garlic and onion to the pan. Cook until they become fragrant and begin to brown, about 5 minutes.
Add the bell pepper and carrots to the pan and cook for about five minutes or until tender.
Whisk together the stock, garlic chili sauce, lime juice, turmeric, and black pepper in a small bowl. Add mixture to pan. Bring to a boil, and then reduce to a simmer.
Add baked tofu, baby bok choy and cooked noodles to the pan. Cook for about 5 minutes, until the bok choy is dry and everything is heated through.
Divide the mixture into four bowls. Garnish each with chopped cilantro, peanuts and green chilies, if using. Serve hot.
Calories: 258kcal | Sugars: 45g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fats: 1g | Monounsaturated fats: 3g | Sodium: 626mg | Potassium: 290mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6382IU | Vitamin C: 43mg | Calcium: 29mg | Iron: 1mg