Vegan Crack Chilli Tofu Noodle Bowl

Vegan Crack Chilli Tofu Noodle Bowl | #Veggierecipes #Veganrecipeseasy #Vegetariandishes #Vegetarianrecipeshealthy #Veganmealprep #Buddhabowl #Cookingrecipes #Healthyrecipes #Veggierecipes #Tofurecipes #Dinnerrecipes #Vegetariandishes


  • 12 oz rice noodles
  • 16 oz extra firm tofu, cubed Before you prep it, swaddle the tofu in paper towels and place in a colander with a heavy weight on it for a few minutes before cooking to remove excess liquid. If you're short on time, place the block of tofu in a microwave-safe dish and zap for four minutes, flipping over once. Drain out the water that collects in the dish when you flip the tofu.
  • 1 tbsp vegetable oil
  • 1 tsp coriander seed powder
  • 1/2 tsp ground black pepper
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 2 tbsp tamari or soy sauce
  • 2 tbsp sesame seeds
  • 1/2 tsp ginger powder
  • 1/2 tsp garlic powder
  • 2 tsp (or more) sriracha
  • 2 tsp cornstarch mixed with 1/2 cup water
  • Salt to taste
  • 2 cups chopped vegetables to serve, like spring onions or scallions, bell peppers, cucumbers, zucchini, leafy greens, or carrots.


  1. Place a large pot of water on the stove for the noodles and cook them according to package directions. Drain the noodles and wash them under cold, running water.
  2. While the noodles are cooking, heat the oil in a skillet and brown the tofu cubes on all sides over high heat.
  3. Mix all the remaining ingredients except the cornstarch in a bowl and whisk together to mix.
  4. Lower the heat and add the sauce to the tofu. Cook over low heat, stirring, until the liquid has evaporated. Continue cooking for a couple more minutes, stirring the tofu frequently.
  5. Add the cornstarch mixed in water and scrape up any bits at the bottom of the skillet. Turn off the heat when most of the liquid is gone.
  6. To serve the bowls, place the chilli tofu on a bed of rice noodles and add some veggies.

recipe adapted  >>>>>  here