Asian Vegan Noodle Recipe With Tofu for Easy Healthy Meals

Discover the vibrant flavors and wholesome goodness of this Asian vegan noodle recipe with tofu, perfect for a quick weeknight dinner or a satisfying lunch. Packed with fresh vegetables, protein-rich tofu, and a savory sauce that brings everything together, this dish is an absolute crowd-pleaser.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your diet, this recipe offers a delicious and nutritious way to enjoy Asian-inspired cuisine without any animal products.

In just under 30 minutes, you’ll have a colorful bowl filled with chewy noodles, crispy tofu, and a medley of vegetables tossed in a flavorful sauce that balances sweet, salty, and tangy notes. Plus, it’s easily customizable to suit your taste preferences or whatever you have on hand in your kitchen.

Let’s dive in and get cooking!

Why You’ll Love This Recipe

This Asian vegan noodle recipe with tofu is a perfect blend of textures and flavors that make it both comforting and exciting. The crispy tofu adds a delightful protein punch, while the noodles soak up the rich, umami-packed sauce that’s lightly sweetened with maple syrup and enhanced with garlic and ginger.

It’s also incredibly versatile! You can swap out vegetables based on seasonality or preference, and the sauce ingredients are pantry staples.

This recipe is naturally gluten-free if you choose rice noodles and tamari instead of soy sauce, making it accessible for many dietary needs.

Lastly, it’s a one-pan wonder that minimizes cleanup without compromising on taste or nutrition. This is a meal you’ll want to make time and again.

Ingredients

• 200g rice noodles (or your favorite Asian noodles)
• 400g firm tofu, pressed and cubed
• 2 tablespoons vegetable oil (for frying)
• 1 red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 cup snap peas, trimmed
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon chili garlic sauce (optional, for heat)
• 2 tablespoons toasted sesame seeds (for garnish)
• Fresh cilantro or basil leaves (optional, for garnish)

Equipment

• Large pot for boiling noodles
• Colander or strainer
• Large non-stick skillet or wok
• Spatula or wooden spoon
• Cutting board and knife
• Grater (for ginger)
• Measuring spoons and cups
• Mixing bowl

Instructions

1. Prepare the noodles: Boil water in a large pot and cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
2. Press and cube the tofu: Remove excess moisture from the tofu by pressing it for at least 15 minutes. Cut into bite-sized cubes.
3. Cook the tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer and fry until golden brown and crispy on all sides, about 3-4 minutes per side. Remove tofu from skillet and set aside.
4. Sauté aromatics and vegetables: In the same skillet, add the remaining 1 tablespoon of oil. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant. Add bell pepper, carrot, and snap peas. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
5. Mix the sauce: In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, and chili garlic sauce (if using).
6. Combine noodles and tofu: Add the cooked noodles and tofu back into the skillet with the vegetables. Pour the sauce over everything and toss gently to coat all ingredients evenly. Cook for an additional 2-3 minutes to heat through and allow the flavors to meld.
7. Garnish and serve: Remove from heat. Sprinkle with toasted sesame seeds and chopped green onions. Add fresh cilantro or basil if desired. Serve immediately.

Tips & Variations

Tip: Pressing tofu well ensures it crisps up nicely instead of falling apart in the pan.

Variation: Try swapping snap peas with broccoli florets or bok choy for a different veggie twist. You can also add mushrooms or baby corn for more texture.

Make it nutty: Add a handful of chopped roasted peanuts or cashews to the finished dish for an added crunch and flavor boost.

Spice it up: Increase the chili garlic sauce or add a splash of sriracha if you prefer a spicier noodle dish.

Gluten-Free: Use tamari instead of soy sauce and ensure your noodles are rice or other gluten-free varieties.

Nutrition Facts

Serving Suggestions

This Asian vegan noodle dish pairs wonderfully with a light cucumber salad or a side of steamed edamame for a well-rounded meal. For a touch of crunch, serve with crispy spring rolls or vegetable dumplings.

If you enjoy beverages with your meal, a chilled jasmine tea or a refreshing Green Goodness Juice Recipe complements the fresh flavors beautifully.

For dessert, try something sweet but light like the Goat Milk Ice Cream Recipe No Eggs or indulge in comfort with the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

Conclusion

This Asian vegan noodle recipe with tofu is a fantastic addition to your meal rotation, combining simplicity, nutrition, and vibrant flavors all in one bowl. It’s a dish that satisfies both the palate and the body, offering a balance of protein, fresh vegetables, and delicious sauce that will keep you coming back for more.

Whether you’re cooking for yourself or feeding a crowd, this recipe is flexible and forgiving, making it a perfect choice for cooks at any level.

Don’t hesitate to experiment with different veggies or spice levels to make it your own. And if you’re interested in exploring more vegan recipes, check out the Half Runner Beans Recipe or the Kodiak Banana Muffins Recipe for delicious plant-based options.

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