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This Chili Crunch Tofu & Spinach Rice Noodles recipe is a better than takeout vegan dinner! Crispy tofu, veggie rice noodles & fresh herbs!

This Chili Crunch Tofu & Spinach Rice Noodles recipe is a better than takeout vegan dinner! Crispy tofu, veggie rice noodles & fresh herbs | ThisSavoryVegan.com

When you are craving takeout but want something homemade, this Chili Crunch Tofu & Spinach Rice Noodles recipe is exactly what you need! You get crispy tofu that is tossed in a delicious coconut, red curry & chili crunch sauce. Rice noodles are tossed with garlic, onion & spinach. And everything is topped with fresh herbs. The perfect amount of spice, crunch & veggies.

Step One: Make the Tofu

This crispy tofu is extremely delicious. You get crunch & spice in each bite. So much flavor in one little package!

This Chili Crunch Tofu & Spinach Rice Noodles recipe is a better than takeout vegan dinner! Crispy tofu, veggie rice noodles & fresh herbs | ThisSavoryVegan.com

Start by making the sauce:

  • coconut milk
  • red curry paste
  • low sodium soy sauce
  • chili crunch – I got mine at Trader Joe’s
  • ginger powder

Once the sauce is made, toss the tofu in corn starch (this will give you that nice crunch) and brown in a skillet. After you have a nice crust on the tofu, pour in the sauce and continue to cook until the tofu absorbs the sauce and starts to caramelize.

This Chili Crunch Tofu & Spinach Rice Noodles recipe is a better than takeout vegan dinner! Crispy tofu, veggie rice noodles & fresh herbs | ThisSavoryVegan.com

TIP: If you are nervous about the spice level, you can start with less chili crunch and add more to taste!

Step Two: Make the Rice Noodles

These rice noodles are not only super easy, they also pack in some extra veggies!

Bring a pot of water to a boil. Add the rice noodles and cook until tender. Drain, rinse with cold water and set aside.

Heat some sesame oil in another skillet. Add the onion & garlic and cook down for a couple minutes. Add the noodles, soy sauce & spinach and toss until everything is heated through and the spinach is wilted.

This Chili Crunch Tofu & Spinach Rice Noodles recipe is a better than takeout vegan dinner! Crispy tofu, veggie rice noodles & fresh herbs | ThisSavoryVegan.com

Step Three: Assemble & Serve

And now it is time to eat! Add some noodles to each bowl and top with the crunchy tofu. I like to drizzle a little extra chili crunch over the tofu!

This Chili Crunch Tofu & Spinach Rice Noodles recipe is a better than takeout vegan dinner! Crispy tofu, veggie rice noodles & fresh herbs | ThisSavoryVegan.com

I also served mine with some Thai basil (I’ve been growing it in my garden and I’m obsessed with the flavor), green onion & lime wedges.

This is best served right away – so the tofu will stay nice and crispy. But the flavor is still great the next day.

This Chili Crunch Tofu & Spinach Rice Noodles recipe is a better than takeout vegan dinner! Crispy tofu, veggie rice noodles & fresh herbs | ThisSavoryVegan.com

Chili Crunch Tofu & Spinach Rice Noodles

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This Chili Crunch Tofu & Spinach Rice Noodles recipe is a better than takeout vegan dinner! Crispy tofu, veggie rice noodles & fresh herbs!
5 from 3 ratings

Ingredients

FOR THE CHILI CRUNCH TOFU

FOR THE SPINACH RICE NOODLES

OPTIONAL FOR SERVING

Equipment

Instructions
 

  • Bring a pot of water to a boil. Add the rice noodles and cook until tender. Drain, rinse with cold water and set aside.
  • Combine the coconut milk, red curry paste, soy sauce, chili crunch and ginger powder in a bowl. Mix to combine and set aside.
  • Break apart the tofu into bite-sized pieces and place in a bowl – see notes. Dust with corn starch and toss to coat evenly.
  • Heat the oil in a skillet. Add the tofu and cook until crispy. Flip and cook until the other side is crispy. Pour in the prepared sauce and continue to cook until the tofu absorbs the sauce and it starts to caramelize.
  • Meanwhile, heat the sesame oil in another skillet. Add the onion & garlic and cook down for a couple minutes. Add the noodles, soy sauce & spinach and toss until everything is heated through and the spinach is wilted.
  • To assemble, add noodles to each bowl and top with tofu. Drizzle more chili crunch over the tofu and serve with the optional toppings.

Video

Notes

  • Super firm tofu (or high protein tofu) doesn’t need to be pressed. If you use extra firm tofu instead, be sure to drain and press it for 10 minutes before breaking it apart.
Calories: 530kcal, Carbohydrates: 54g, Protein: 21g, Fat: 25g
Cuisine: asian
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
This Chili Crunch Tofu & Spinach Rice Noodles recipe is a better than takeout vegan dinner! Crispy tofu, veggie rice noodles & fresh herbs | ThisSavoryVegan.com