Can I freeze sweet chili noodle tofu bowl [vegan, gluten-free]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make sweet chili noodle tofu bowl [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is sweet chili noodle tofu bowl [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does sweet chili noodle tofu bowl [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Sweet Chili Noodle Tofu Bowl
[Vegan, Gluten-Free]

KA By: Katrina Abram

Author Bio

Global lunches and dinners and DIY versions of store-bought desserts with simple ingredients. Katrina Abram is... Read More

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Tofu

Sweet Chili Noodle Tofu Bowl [Vegan, Gluten-Free]

Dairy Free

This bowl is sweet, spicy, and complex with both crunchy vegetables and soft vermicelli rice noodles. To make the tofu extra crispy and flavorful, it's soaked in a mixture of tamari, chili garlic sauce, sesame oil, and maple syrup and then fried in a hot skillet with cornstarch. The crispy... Read More

Ingredients You Need for Sweet Chili Noodle Tofu Bowl [Vegan, Gluten-Free]

For the Tofu:

1 12-ounce package extra firm tofu
3 tablespoons soy sauce or tamari (to make it gluten-free)
1 teaspoon chili garlic sauce
1 teaspoon toasted sesame oil
1 tablespoon pure maple syrup
5 tablespoons cornstarch
2 tablespoons neutral oil, for frying

For the Noodle Bowl:

2 cups shredded cabbage
1 red pepper, julienned
1 English cucumber, julienned
1 large carrot, julienned
8 ounces dry vermicelli noodles
1/3 cup sweet chili sauce
1/4 cup rice vinegar
Salt and pepper, to taste
Peanuts, chopped
Scallions, green parts only, thinly sliced
Fresh mint
1 lime, cut into wedges

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How to Prepare Sweet Chili Noodle Tofu Bowl [Vegan, Gluten-Free]

Wrap tofu in a clean, absorbent towel and set something heavy on top to wick away moisture. Let rest for about 10 minutes.
Meanwhile, thinly slice the cabbage and julienne the red pepper, cucumber, and carrot. Toss together in a large bowl and set aside.
Add vermicelli noodles to a large bowl and cover completely with boiling water. Let the noodles sit and cook in the water while you prepare the rest of the ingredients.
In the meantime, unwrap tofu and cut into even pieces, about 3/4-inch cubes. Add tofu to a shallow mixing bowl and top with the soy sauce, chili garlic sauce, sesame oil, and maple syrup. Toss to combine. Let rest for 2 minutes, stirring occasionally.
Use a slotted spoon to transfer the tofu to a large freezer bag. Add cornstarch, 1 tablespoon at a time, and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer.
In a cast iron skillet over medium-low heat, add 2 tablespoons of oil and let warm for 30 seconds. Then use a slotted spoon to add the tofu to the pan (leaving any excess cornstarch behind). Cook on all sides for 1 minute, or until light golden brown. Remove tofu from pan as it’s finished browning. Set aside on a paper towel-lined plate.
Drain the vermicelli noodles and set aside.
In a small bowl or mason jar, combine the sweet chili sauce and rice vinegar. Set aside.
To serve, divide the vermicelli into 2 bowls. Top with julienned vegetables, fried tofu, chopped peanuts, sliced green onions, fresh mint, and lime wedges. Drizzle the dressing on top and serve.

Notes

Recipe adapted from Flourishing Foodie and Minimalist Baker.

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