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A bowl with noodles, baked tofu, radishes, cucumber, scallions, cilantro, and limes.
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5 from 1 vote

Spicy Noodle Bowls with Baked Tofu Recipe

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.
Prep Time50 minutes
Cook Time30 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Asian
Diet: Vegan
Servings: 3
Calories: 342kcal
Author: Denise Perrault

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)
US Customary - Metric

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

Calories: 342kcal | Carbohydrates: 41g | Protein: 20g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 1713mg | Potassium: 334mg | Fiber: 4g | Sugar: 14g | Vitamin A: 345IU | Vitamin C: 15mg | Calcium: 257mg | Iron: 4mg