If you’re craving bright, zesty flavor, these lemongrass tofu noodle bowls with crispy tofu and citrusy lemongrass sauce, perfect for soaking up noodles and veggies, are your new weeknight go-to. Make this wholesome vegan and oil-free meal in 45 minutes or add it to your weekly meal prep.
Years ago, I posted a recipe for baked lemongrass tofu, so you might be asking what’s different? In short, a lot. Think lemongrass sauce noodles paired with my tried-and-true crispy tofu method and veggies for a complete meal in a bowl.
Table of Contents
Why You'll Love This Recipe
- Naturally vegan with wholesome plant-based ingredients, no added oil, and easy to adapt to gluten-free.
- A deliciously flexible bowl using any veggies, noodles, or toppings you love.
- Lemongrass paste and/or sauce can be made days in advance and frozen if you make a double batch.
- Crispy tofu can be baked or air-fried.
Key Ingredients and Substitutions
- Lemongrass - I used 4 stalks of lemongrass. Substitute with lemongrass paste, 1 tablespoon per stalk.
- Soy Sauce - Use tamari or Brag’s amino acids to make this recipe gluten-free.
- Noodles - Use rice noodles (I did), thin rice vermicelli, pad Thai noodles, soba, or zucchini noodles for a low carb option.
- Veggies - I opted for an 8-ounce bag of broccolini (tenderstem broccoli/bimi) and green beans, but seriously, any combination of veggies like carrots, baby corn, bok choy, or a mixed bag of Asian veggies works.
- Optional garnishes - Lime wedges, chopped peanuts, cilantro, or sliced green onions (scallions).
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
- Protein swaps – Substitute with chickpeas, seitan, edamame, or crispy tempeh cubes.
- Noodle swaps – Use brown rice, quinoa, or even small orzo pasta.
- Serving Style – Add more veggies and turn this into a cold Asian-style noodle salad.
Step-by-Step Instructions
Step 1: Blend lemongrass, garlic, ginger, chili, maple syrup, lime juice, soy sauce, and red onion.
Step 2: Whisk together the lemongrass paste, water, and cornstarch, then simmer the sauce on low heat.
Step 3: Press and cube tofu. Toss it with lime juice and soy sauce. Right before baking or air frying, toss it again with 1 tablespoon of cornstarch.
Step 4: Bake or air fry the tofu until firm and golden brown.
Step 5: Prepare the noodles per package directions. Steam your veggies.
Step 6: Divide the noodles into 4 bowls with the sauce. Add the tofu, veggies, and optional toppings.
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Expert Tips
- Chop the lemongrass and other ingredients before blending.It’s easier on your machine and prevents ‘stringy’ bits of lemongrass.
- For the crispiest tofu, I recommend pressing it for 15 minutes. Cornstarch added right before cooking gives the outside extra crispiness. The sugars in maple syrup also crisp the edges.
- Preheat the oven or air fryer before adding the tofu. This is the key to tofu that’s firm in the middle and doesn’t stick to the bottom of the pan or basket.
Make Ahead, Meal Prep, and Storage
- Lemongrass paste or sauce lasts 4-5 days in the refrigerator or frozen for 3 months.
- Tofu can be pressed, cubed, and stored in lime juice and soy sauce for 24 hours in the refrigerator. It can also be baked or air-fried, refrigerated for 3-4 days, then quickly reheated.
- For best results, make the noodles and steam the vegetables right before serving.
Frequently Asked Questions
Check the date – older lemongrass can taste bitter. Be sure to peel away the tough outer layers which can be bitter.
Yes, use 1 tablespoon of pure lemongrass paste for every stalk.
The main key to making crispy tofu is to start with a hot oven or air fryer. Be sure to press your tofu (even extra firm) before cooking. Tossing cornstarch, arrowroot, tapioca starch, or flour right before cooking also helps to crisp tofu. Finally, adding a sugar, like maple syrup to marinades adds crispiness to the edges.
The main ingredients for lemongrass tofu bowls are all nut-free. Skip a garnish of peanuts or add sesame seeds for extra crunch and flavor.
Yes. Freeze lemongrass sauce separately from tofu, noodles, and veggies for up to 3 months. Thaw and reheat before serving.
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👩🏻🍳 Recipe
Lemongrass Tofu Noodle Bowls
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Ingredients
- 16 ounces tofu - firm or extra firm
- 1 tablespoon lime juice
- 1 tablespoon soy sauce - use tamari for gluten-free
- 1 teaspoon maple syrup
- 1 tablespoon cornstarch - (see note 1)
- 4 stalks lemongrass - peeled and minced, about ½ cup (see note 3)
- ½ cup red onion - chopped, substitute with green onions or shallots
- 4 cloves garlic - minced or pressed (1 tablespoon)
- 1 tablespoon fresh ginger - grated
- 1 small red chili - chopped, deseed for less spice
- ¼ cup soy sauce
- ¼ cup lime juice
- 1 tablespoon maple syrup
- 1 cup water
- 1 tablespoon cornstarch
- 8 ounces broccolini - (see note 2)
- 10 ounces rice noodles - (see note 3)
Instructions
- Press the tofu for 15 minutes. To do this, use a tofu press or place the tofu between two flat surfaces with something heavy on the top.
- Cut the tofu into bite-sized cubes and place it into a bowl. Add 1 tablespoon of lime juice, 1 tablespoon of soy sauce, and 1 teaspoon of maple syrup. Toss to cover all sides of the cubes.
- Cut the ends from the lemongrass stalks and peel the tough outer skin. Cut the stalks lengthwise, then dice them into small pieces.
- Add the lemongrass, garlic, ginger, red chili, soy sauce, lime juice, and maple syrup to a spice grinder or small food processor. Blend until you have a smooth paste.
- In a small cup or bowl, combine 1 tablespoon of cornstarch with 1 cup of water.
- Add the lemongrass paste to a small saucepan over medium heat. Slowly add the cornstarch and water, whisking it with the paste. Simmer the sauce until it starts to bubble and continue simmering on low, stirring occasionally.
- While the sauce simmers, cook the tofu, steam the veggies, and prepare the rice noodles.
How to Air Fry Tofu
- Preheat the air fryer to 375 F (190 C). Toss the tofu with 1 tablespoon of cornstarch. Add the tofu cubes in a single layer and air fry for 12-14 minutes, shaking the cubes halfway through.
How to Bake Tofu
- Preheat the oven to 400 F (200 C). Toss the tofu cubes with 1 tablespoon of cornstarch. Line a baking sheet with parchment paper and add the tofu cubes in a single layer. Bake for 20-25 minutes, flipping the tofu halfway through.
- In a separate pan, lightly steam the broccoli and/or vegetables.
- Prepare the noodles according to the package directions.
- To serve, divide the noodles and sauce between 4 bowls. Add equal portions of the vegetables and tofu.
- Optional garnishes: lime slices, chopped peanuts, chopped cilantro, or sliced green onions.
Notes
- Substitute 4 tablespoons of lemongrass paste for 4 stalks of fresh lemongrass.
- I used an 8-ounce mix of broccolini (tenderstem broccoli) and green beans. You can also use a small head of broccoli, or another veggie mix like baby corn and carrots.
- Use rice noodles, udon or soba noodles, whole wheat noodles, or, if you aren’t a noodle fan, serve this dish with rice.
- The lemongrass paste and/or sauce can be prepared 3-4 days ahead and stored in the refrigerator or frozen for 3 months.
- Tofu can be pressed, cubed, tossed in seasonings and stored overnight. You can also bake or air fry the tofu and store for 3-4 days in the refrigerator.
- Tofu noodle bowls are best served fresh. Store the tofu and sauce separately. Reheat the tofu in the air fryer for a few minutes or wrap it in foil and reheat it in the oven.
Nutrition
Nutritional information is an estimation only.
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