Fried Tofu Noodle Bowls (Printable Version)
Crispy tofu, rice noodles, fresh veggies, and a rich peanut sauce combine for a vibrant bowl.
# Ingredients Required:
→ Protein
01 -
200 grams extra firm tofu
02 -
2 tablespoons cornstarch
→ Oils and Sauces
03 -
1 tablespoon sesame oil
04 -
2 tablespoons vegetable oil
05 -
3 tablespoons soy sauce or tamari
→ Liquids
06 -
60 milliliters water or vegetable broth
→ Flavorings
07 -
1 teaspoon chili paste
08 -
1 tablespoon maple syrup or honey
09 -
2 cloves garlic, minced
→ Base
10 -
150 grams rice noodles
→ Vegetables
11 -
1 avocado, sliced
12 -
100 grams cucumber, julienned
13 -
100 grams carrots, julienned
→ Sauce
14 -
Peanut sauce, as needed
# Guide to Cooking:
01 -
Press the extra firm tofu to remove excess moisture, then cut into cubes.
02 -
Toss tofu cubes with cornstarch until evenly coated. Heat vegetable oil in a pan over medium heat and fry tofu until golden and crispy on all sides.
03 -
In a bowl, whisk together soy sauce or tamari, water or vegetable broth, chili paste, maple syrup or honey, minced garlic, and sesame oil until well blended.
04 -
Add the fried tofu to the sauce mixture in the pan, simmer gently until the sauce thickens and coats the tofu evenly.
05 -
Cook rice noodles according to package instructions, then drain and divide into serving bowls. Arrange sliced avocado, julienned cucumber, and carrots over the noodles.
06 -
Top the noodles and vegetables with the sauced tofu and drizzle peanut sauce over each bowl before serving.
# Extra Suggestions:
01 -
Pressing tofu removes excess moisture to achieve a crispier texture when frying.
02 -
Using tamari instead of soy sauce makes this recipe gluten-free.