Chili Crunch Tofu & Spinach Rice Noodles
This Chili Crunch Tofu & Spinach Rice Noodles recipe is a better than takeout vegan dinner! Crispy tofu, veggie rice noodles & fresh herbs!
Equipment
Ingredients
FOR THE CHILI CRUNCH TOFU
- 1/2 cup coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon low sodium soy sauce
- 1 tablespoon chili crunch plus more for serving
- 1/2 teaspoon ginger powder
- 1 16-ounce block super firm tofu drained & patted dry
- 2 tablespoons corn starch
- 1 tablespoon oil I used avocado oil
FOR THE SPINACH RICE NOODLES
- 7 ounces vermicelli rice noodles dry
- 1 tablespoon sesame oil
- 1 small yellow onion sliced
- 2 cloves garlic minced
- 1 tablespoon low sodium soy sauce
- 2 handfuls spinach roughly chopped
OPTIONAL FOR SERVING
- lime wedges
- thai basil
- green onion
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.
Nutrition
Calories: 530kcal | Carbohydrates: 54g | Protein: 21g | Fat: 25g