This spicy noodle bowls with baked tofu recipe with a fiery, oil-free dressing doubling as a marinade is a satisfying and simple vegan dish.

Another versatile baked tofu recipe like lemongrass tofu, spicy Huli Huli tofu, or savory baked tofu with corn relish, ready to wow your taste buds!
Table of Contents
Why You'll Love This Recipe
✔ Baked tofu marinade can be made ahead to marinate the tofu overnight.
✔ Bake or air-fry tofu (instructions below).
✔ Noodle bowls can be served warm or cold.
✔ A combination of green onion, cucumber, and radishes, but you can use a variety of vegetables.
✔ Healthier and better-tasting noodles than anything you can buy.
Ingredients, Notes, and Substitutions
Tofu. Firm or extra-firm tofu works best for this recipe.
Noodles. Spicy noodles can be made with gluten-free rice noodles, ramen, soba, or those made with wheat flour.
Balsamic vinegar. It adds a sweet and rich depth of flavor. White balsamic or rice vinegar work as substitutes.
Sriracha. This is our go-to chili sauce. Sambal Oelek is a great alternative. Or add red pepper flakes or a finely diced red chili pepper.
Soy sauce. Use light soy sauce for less sodium. Tamari is a gluten-free option.
Green onions. Use the white and green parts. Finely chopped red onion or shallot is a good alternative.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Recipe Variations
- I've made this recipe using cooked rice instead of noodles, and it's great. Speaking options, you can use soy curls if baked tofu isn't your jam.
- Turn this easy recipe into an Asian noodle bowl by adding water chestnuts, baby corn, bell peppers, mung bean sprouts, and a smattering of sesame seeds.
- Instead of cilantro as a garnish, use fresh mint or Thai basil.
Step-by-Step Instructions
Step 1: Press the tofu for 15 minutes. Cut it into slices or small cubes.
Step 2: Combine the dressing ingredients in a small bowl.
Step 3: Marinate the tofu in half the dressing for 30 minutes (or more).
Step 4: Bake the tofu for about 25 minutes. Brush it with the leftover marinade a few times.
Step 5: Cook the noodles per package directions. Mix them with half the remaining dressing.
Step 6: Divide the noodles into bowls. Add the tofu and chopped veggies. Top with chopped cilantro.
Pro Tips
Rinse cooked noodles to keep them from clumping.
The longer you marinate tofu, the more flavor it takes on. Flip tofu from time to time so both sides get marinade love.
Preheat the oven or air fryer. You want high heat to hit the middle of the tofu as soon as possible.
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Tips for Pressing Tofu
Pressing tofu releases excess water. This firms the tofu, so it isn't spongy on the inside after baking. Excess water dilutes the marinade, so press away, friend. Press away!
Cut the tofu block into quarters if you use a commercial tofu press. This gets the moisture out quicker.
No press? Wrap the tofu in paper towels and place it between 2 flat surfaces. Weigh the top down with something heavy.
Air-fryer Instructions. Preheat the air fryer to 375 F. (190 C.) for 10 minutes. Flip and brush with the remaining marinade. Cook for another 5 minutes or until it is firm and brown. I've also found that tofu gets crispier when placed on parchment paper rather than a baking mat. This is likely due to condensation from the mat.
Serving Suggestions
Tofu and noodles are a complete meal in a bowl. You can also turn this recipe into a noodle salad by combining all the ingredients into one bowl. Add more veggies if you like - it's a noodle salad bowl!
Frequently Asked Questions
Baked tofu requires a preheated oven with a high enough temperature (at least 400 F) to crisp the outside and firm the inside. Keep the tofu separated and flip it a few times to get crisp on all sides. Finally, pressing tofu helps it crisp better because there is less excess moisture. m.
If you have a non-stick large skillet, you can dry-fry the tofu. Heat the pan first, then add the tofu slices, spooning a bit of marinade over the top. Fry each slice for about 3 minutes per side. Flip the pieces, add more marinade, and fry them until they are firm.
Bok choy is a traditional Asian green that complements noodle bowls. You can also use chopped spinach mixed with the noodles and sauce.
More Vegan Noodle Recipes
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👩🏻🍳 Recipe
Spicy Noodle Bowls with Baked Tofu Recipe
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Ingredients
- 10 ounces tofu - 1 block, firm or extra firm
- ¼ cup balsamic vinegar
- ¼ cup soy sauce
- 2 medium green onions - white parts finely chopped
- 1 tablespoon ginger - minced
- 2 cloves garlic - pressed or minced
- 2 tablespoons maple syrup
- 1-2 teaspoons Sriracha - or another chili sauce
- 3 ounces noodles - ramen, soba, whole wheat, rice, or other vegan noodles
- 1 small cucumber - cut in half, and then sliced
- 4-5 medium radishes - thinly sliced
- 2-3 medium green onions - sliced thin (including the green parts)
- 1 medium lime - sliced or cut into wedges
- ¼ cup cilantro - chopped (optional)
Instructions
- Press the tofu for 15 minutes using a commercial press. Or wrap the tofu in paper towels and place it between 2 flat surfaces. Place something heavy on top.
- While the tofu presses, make the marinade. Combine balsamic vinegar, soy sauce, green onions, ginger, garlic, maple syrup, and Sriracha in a small bowl.
- After pressing, slice the tofu into pieces, about ¼ of an inch thick. Place them in a shallow bowl and add half the marinade mixture. Flip the pieces a few times to cover them. Marinate them for at least 30 minutes.
- To bake the tofu, preheat the oven to 425 F. Line a baking tray with parchment paper and add the tofu in a single layer so they don't touch.
- Bake the tofu for 15 minutes. Flip each piece, adding more marinade over the top. Bake another 5-10 minutes until the slices are brown and firm.
- While the tofu bakes, cook the noodles according to the package directions. Rinse the noodles in cold water after they are done to keep them from clumping.
- Add the noodles to 2-3 bowls and mix them with half the remaining dressing.
- Add the tofu slices, cucumbers, radishes, scallions, and chopped cilantro if using.
- Spoon over the rest of the dressing or serve it at the table. Serve the bowls with lime wedges.
Notes
- The baked tofu marinade doubles as a dressing. If you marinate overnight, store half the marinade in an airtight container in the refrigerator to use as the dressing.
- Air Fryer instructions: Preheat to 375 F. (190 C.) to air fry the tofu. Air fry for 10 minutes. Flip and brush with the remaining marinade. Cook for another 5 minutes or until it is firm and brown. I've also found that tofu gets crispier when placed on parchment paper rather than a baking mat. This is likely due to condensation from the mat.
- If you don’t want cilantro, consider another fresh herb such as parsley, Thai basil or regular basil, or mint leaves.
- You can dry fry the tofu if you have a good non-stick pan. Preheat the pan. Add the tofu slices, spooning half the marinade from the tofu bowl over each. Fry for about 3 minutes, flip, add the rest of the marinade, then continue frying for another 2-3 minutes until the tofu is brown and firm.
Nutrition
Nutritional information is an estimation only.
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