Sweet Chili Tofu Noodle Bowls

Crispy tofu and tender noodles tossed in a sweet, tangy and slightly spicy chili sauce with colourful vegetables. A fresh, satisfying plant-based dinner that's packed with flavour and ready in about 35 minutes.

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Sweet Chili Tofu Noodle Bowls

Ingredients

    • 14 oz (400 g) extra-firm tofu, pressed and cubed

    • 2 tbsp cornstarch

    • 1 tbsp sesame oil

    • 8 oz (225 g) rice noodles

    • 2 cups broccoli florets

    • 1 red bell pepper, thinly sliced

    • 1 large carrot, cut into thin strips

    • 3 green onions, sliced

    • 2 tbsp sesame seeds

    • ¼ cup chopped fresh cilantro (optional)

    SWEET CHILI SAUCE

    • ⅓ cup sweet chili sauce

    • 3 tbsp low-sodium soy sauce or tamari

    • 1 tbsp rice vinegar

    • 1 tbsp maple syrup

    • 2 cloves garlic, minced

    • 1 tsp fresh ginger, grated

    • 1 tsp sesame oil

    • ¼ tsp red pepper flakes (optional)

    Chef Perry note: Cook the rice noodles just until tender and rinse them briefly under cool water. This helps prevent them from sticking together while you finish the tofu and vegetables.

Nutrition Per Serving

Estimated Nutrition — Per Serving

Calories: 510
Protein: 19 g
Carbohydrates: 78 g
Fat: 15 g
Fiber: 7 g
Sugar: 19 g
Sodium: 790 mg

Nutrition information is an estimate and may vary depending on the brands and specific ingredients used.

Instructions

Cook the noodles. Prepare the rice noodles according to package directions. Drain, rinse briefly under cool water and set aside.

  • Prepare the tofu. Pat the tofu dry and place it in a bowl. Sprinkle with cornstarch and toss until evenly coated.

  • Crisp the tofu. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add the tofu and cook for 8–10 minutes, turning occasionally, until golden and crispy. Transfer to a plate.

  • Cook the vegetables. Add the broccoli, bell pepper and carrot to the same skillet. Cook for 4–5 minutes, stirring frequently, until tender-crisp.

  • Make the sauce. In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, maple syrup, garlic, ginger, sesame oil and optional red pepper flakes.

  • Bring it together. Return the tofu to the skillet. Add the cooked noodles and pour the sauce over everything. Toss gently over medium heat for 2–3 minutes until everything is coated and heated through.

  • Serve. Divide among four bowls and top with green onions, sesame seeds and optional cilantro.

Print Recipe

Chef Perry’s Kitchen Notes

Helpful tips, simple swaps and a little extra guidance from my kitchen to yours.

👨‍🍳 Chef Perry’s Tips

For extra-crispy tofu, give the cubes plenty of room in the pan and resist stirring them too often. Let each side develop a golden crust before turning.

🔄 Easy Substitutions
No rice noodles: Use ramen, udon or your favourite noodles.

  • Gluten-free: Use rice noodles and gluten-free tamari.

  • Different vegetables: Try snap peas, mushrooms, bok choy or zucchini.

  • Less spicy: Use a mild sweet chili sauce and leave out the red pepper flakes.

  • No tofu: Substitute tempeh or shelled edamame.

🎥 Cook With Chef Perry
Watch me make this recipe step-by-step.

Cooking video coming soon