Home » Recipes » Chili Crunch Tofu & Spinach Rice Noodles
by Reneon Apr 1, 2024
Jump to Recipe
5 from 3 ratings
This post may contain affiliate links, please see ourprivacy policyfor details.
This Chili Crunch Tofu & Spinach Rice Noodles recipe is a better than takeout vegan dinner! Crispy tofu, veggie rice noodles & fresh herbs!
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!
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.
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.
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!
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.
Need more recipe inspo? Check these out:
- Vegan Pumpkin Chili
- Slow Cooker 3 Bean Chili
- Roasted Cauliflower Soup with Basil Chickpeas
- Red Curry Noodle Soup
Chili Crunch Tofu & Spinach Rice Noodles
Servings: 4
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
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
Print Recipe Pin Recipe Leave Review
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
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.
Asian Inspired Bowls Entrees Fall Recipes High Protein Recipes Lunch Pasta Recipes Spring Recipes Summer Recipes Tofu Winter Recipes
published on Apr 1, 2024
3 comments Leave a comment »
« Previous Post Weekly Vegan Dinner Plan #253
Next Post » Simple Black Bean Tostadas
Leave a Reply
3 comments on “Chili Crunch Tofu & Spinach Rice Noodles”
-
Rosie Zepeda — Reply
What is everything seasoning?
-
Toni — Reply
I literally have never commented on a recipe blog (only on Pinterest), but this was so tasty that I needed to. I made my own chilli crisp oil and I accidentally forgot the ginger. The flavour of the tofu was incredible. I loved the rice noodles too. I’d love to add some crispy veggies too–maybe some broccoli?
-
Rene — Reply
Thanks so much Toni! I love hearing feedback, so thanks for commenting. And this would be great with some crispy roasted broccoli!
-
Leave a comment »
