These tofu noodle bowls are a fusion of flavors and textures, fresh veggies, chunks of tofu, and vermicelli noodles are topped off with fresh herbs, crunchy peanuts, and a delicious creamy peanut dressing.
This easy rice noodle recipe makes a healthy and satisfying dinner that the whole family can enjoy.
If tofu is not your favourite protein you can easily substitute it with chicken, prawns, or beef. Here is a Vietnamese prawn noodle salad that you might like to check out.
However when the tofu is cooked with the cornstarch it has a delicious creamy texture on the inside with a slightly crispy golden coating, it is worth giving a try. Top it with some peanut sauce and you can’t go wrong!
Key Ingredients
- Vermicelli Rice Noodles
- Tofu, firm organic tofu is recommended.
- Fresh Veggies: Cucumber, carrot, and red cabbage, white cabbage could also be used.
- Peanut Butter – Smooth or crunchy works, if you want a super smooth dressing then use smooth.
- Fresh herbs: Mint and coriander/cilantro leaves.
- Red curry paste – Use your preferred red curry paste. Red Thai curry paste can vary widely, in spice and other ingredients. I like to use one from our local wholefood store as it is free from additives and artificial ingredients.
- Coconut Milk – Use full-fat coconut milk or if you use coconut cream shake the can thoroughly to ensure the fat is distributed throughout the liquid.
Step-by-Step Photos and Instructions
- Prepare all the vegetables. Slice the red cabbage as thin as possible, slice the cucumber into rounds, and the carrots into thin matchsticks 2-3”/5-8cm long.
- Fill a small pan with water and add the tamari/soy sauce. Bring to the boil.
- Add carrots to the pan. Cook for 30 seconds.
- In a small bowl, add some cold water and ice cubes. Drain and plunge the carrots into the ice bath to stop the cooking.
- Bring a medium or large pot of water to a boil. Add the vermicelli noodles and cook until tender 3-4 minutes (or according to package directions). Once the noodles are cooked, drain and rinse in cool water to prevent them from sticking together.
- Next, make the peanut sauce:
Combine peanut butter, red curry paste, coconut milk, tamari/soy sauce, and lime juice. Stir until smooth or blitz in a blender if needed. Add coconut milk and lime juice as needed to reach desired taste and consistency.
- Slice the tofu into large pieces approx 18mm3/4”/ thick. Pat dry. Toss the tofu with cornstarch to coat the pieces completely.
- In a large pan add oil to just cover the bottom to 2-3mm deep. Heat over medium until the oil sizzles when a little cornstarch is sprinkled in.
Place the tofu in the pan with a little space between them to allow the oil to cook the sides. Cook the first side for 4-5 minutes until golden brown and flips easily. Cook the second side for 2-3 minutes until golden brown. Remove and drain off excess oil. Slice into even pieces.
- Finally, assemble your bowls or plates. On each plate add 1/4 of the vermicelli noodles, several slices of cucumber, a handful each of cabbage and carrots, and several pieces of tofu. Garnish the noodles with chopped mint, coriander/cilantro leaves, peanuts, and peanut sauce. Serve immediately.
If you make this Tofu Noodle Bowl Recipe, I would love for you to give it a star rating ★ below. You can also tag me #lovefoodnourish on Instagram
For more tasty recipes and to see what I’ve been getting up to, you can follow me on Facebook, Instagram, or Pinterest.
Have a lovely week!
Hope
Tofu Rice Noodle Bowl with Peanut Sauce
Ingredients
- Noodle Bowl
- 7 oz /200gm vermicelli noodles
- 1 lb /450gm firm tofu drained and patted dry
- 2 tbsp cornstarch
- 1/3 cup coconut oil
- 1 large carrot cut into matchsticks
- 2 tsp soy sauce tamari for gluten-free
- 1/4 small red cabbage thinly sliced
- 1/2 medium cucumber sliced in rounds
- 1/4 cup fresh mint leaves shredded
- 1/4 cup fresh cilantro leaves shredded
- 1/4 cup chopped peanuts
- Peanut Sauce
- 1/4 cup unsalted peanut butter smooth or crunchy, at room temperature
- 1/3 cup coconut milk full fat
- 1 tsp red curry paste
- 2 tsp soy sauce or tamari for gluten free
- 2 tsp lime juice
Instructions
- For detailed instructions with photos please see the post.
- First, prepare all the vegetables. Slice the red cabbage as thin as possible, slice the cucumber into rounds, and carrots into thin matchsticks 2-3”/5-8cm long.
- Fill a small pan with water and add the tamari/soy sauce. Bring to the boil.
- Add carrots to the pan. Cook for 30 seconds. In a small bowl add some cold water and ice cubes. Drain and plunge the carrots into the ice bath to stop the cooking.
- Bring a medium or large pot of water to a boil. Add the vermicelli noodles and cook until tender 3-4 minutes (or according to package directions).
- Once the noodles are cooked, drain and rinse in cool water to prevent them from sticking together.
- Next, make the peanut sauce:
- Combine peanut butter, red curry paste, coconut milk, tamari/soy sauce, and lime juice. Stir until smooth or you can blitz together in a blender. Add coconut milk and lime juice as needed to reach desired taste and consistency.
- Slice the tofu into large pieces approx 18mm3/4”/ thick. Pat dry. Toss the tofu with cornstarch to coat the pieces completely.
- In a large pan add oil to just cover the bottom to 2-3mm deep. Heat over medium until the oil sizzles when a little cornstarch is sprinkled in.
- Place the tofu in the pan with a little space between them to allow the oil to cook the sides. Cook the first side for 4-5 minutes until golden brown and flips easily. Cook the second side for 2-3 minutes until golden brown. Remove and drain off excess oil. Slice the tofu into even pieces.
- Assemble your bowls or plates. Add 1/4 of the vermicelli noodles to each bowl or plate several slices of cucumber, a handful each of cabbage and carrots, and several pieces of tofu. Garnish the noodles with chopped mint, coriander/cilantro leaves, peanuts, and peanut sauce. Serve immediately.
Nutrition
Nutrtition Information
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
