If you’re on the fence about tofu, but love Asian flavors, this dish is for you! Super firm tofu bits seasoned with garlic powder, onion powder, salt, and pepper, and then sautéed till golden brown transform this bland protein into something crispy and flavorful.
But that’s just the beginning. The flavor bomb in this dish is the sauce, and it is DELICIOUS. We like to use almond butter, but peanut butter is awesome, too. The nut butter is blended with soy sauce, rice vinegar, maple syrup, red pepper flakes, and enough water to get a smooth consistency. It’s simple, but so, so good.
To make the dish, crumble up a block of super firm tofu, then mix it with the spices mentioned above. It’s important to use super firm tofu, as it contains the least amount of water among the tofu types, and is the best substitute for a meat-like texture. Sauté the crumbles in a neutral oil or use sesame oil (that’s our pick) till slightly golden and the edges are crispy. It will still look a bit pale, but that’s okay.
Meanwhile, cook some noodles, like thin whole wheat spaghetti, and steam or boil a few cups of broccoli florets. Snow peas, asparagus, mushrooms, and matchstick carrots are great veggie additions or substitutes, too.
For each serving, add some cooked noodles to a bowl and top with some broccoli and tofu. Then add a dollop of sauce on top. (If you’re planning to serve the whole thing in one sitting, you can opt to put everything together in a big serving bowl.) Mix it all together and sprinkle the dish with toasted sesame seeds to garnish.
The richness of the almond butter is balanced perfectly with the acid in rice vinegar and the wonderful umami flavors of the soy sauce. The maple syrup adds just a bit of sweetness and the red pepper flakes add a little heat.
It’s an amazing combination that is so flavorful, it’s bound to convert even the biggest tofu skeptics! It’s also a great source of protein, fiber, iron, calcium, vitamin C, and vitamin A.
For another plant-based Asian dish, try these Vegan Chick’n Lettuce Wraps.
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Crispy Tofu Noodle Bowl with Almond Butter Sauce
Ingredients
Tofu Cubes or Crumbles
- 16 oz. super firm tofu
- 1½ tsp. kosher salt
- ½ tsp. freshly cracked black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. Chinese five spice powder optional
- 2 tbsp. neutral oil sesame oil or olive oil work well, too
Broccoli & Noodles
- 8 oz. thin whole wheat noodles such as thin whole wheat spaghetti
- 4 cups broccoli florets
Almond Butter Sauce
- ½ cup almond butter creamy variety, or peanut butter – see Notes
- 1 tbsp. pure maple syrup or agave
- 2 tbsp. rice vinegar
- 4 tsp. soy sauce or tamari
- 1 tsp. red pepper flakes or Sichuan chili flakes
- 3-5 tbsp. water or more, as needed to get a smooth consistency
Instructions
- Make the sauce. Using a whisk, blend the almond butter, maple syrup, rice vinegar, soy sauce, and chili flakes. Add water, one tablespoon at a time to thin the mixture to your desired consistency. Set aside.
- Prep the spices for the tofu. In a small bowl, combine the salt, pepper, and spices (onion powder, garlic powder, and Chinese five spice powder, if using). Set aside.
- Cook the tofu. Drain the tofu and slice it into four slabs. Place the slabs between sheets of paper towels and press to squeeze out as much water as possible. Cube or tear the slabs into bite sized pieces, then transfer them to a large bowl. Sprinkle tofu with prepared spice mixture and toss gently to coat.
- Heat the oil in a large nonstick pan over medium-high heat, then add the tofu in a single layer.
- Cook for 2-3 minutes without stirring. Then, using a spatula, flip the tofu over and cook for another 10-12 minutes, stirring every few minutes, till slightly golden and crispy.
- Cook the broccoli and noodles. While the tofu is browning, add the noodles to a pot of boiling water and cook till al dente. During the last 3-5 minutes of cook time, add the broccoli and blanch till crisp-tender and bright green.
- Drain the noodles and broccoli, then divide them among four serving bowls. Top with even amounts of the tofu and the almond butter sauce and toss together.
- Sprinkle with toasted sesame seeds, if desired, and serve hot.
Notes
- Be sure to use the creamy “no stir” variety of almond or peanut butter.Â
- Feel free to adjust the amount of tofu, noodles, and broccoli/veggies you use. We often go with more tofu and broccoli and a smaller amount of noodles, but that’s just personal preference.
- While this is noted as four servings, we usually get six servings out of it.