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.

Crispy Tofu Noodle Bowl with Almond Butter Sauce
Ingredients
Tofu 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
- 8 tbsp. almond butter creamy variety, or peanut butter – see Notes
- 1 tbsp. real 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, stir together the almond butter, maple syrup, rice vinegar, soy sauce, and chili flakes. Add 3-5 tbsp. of water to thin out, or more as needed. Set aside.
- Bring a medium saucepan of water to a boil for the pasta. When it’s boiling, add a generous pinch of salt. In a separate pot outfitted with a steamer basket, add a few inches of water and begin heating this on medium for the broccoli.
- Cook the tofu. While the water is heating, cut the tofu into four slabs. Place the slabs between sheets of paper towels and press to squeeze out as much water as possible. Crumble or tear the tofu into small pieces, then transfer to a large bowl and set aside.
- In a small bowl, combine the salt and spices. Sprinkle over the crumbled tofu and toss gently to coat (using your hands works best).
- 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 crumbles 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 the boiling water and cook till al dente. In the second pot, add the broccoli to the steamer basket, and cook till bright green and crisp-tender. (Alternatively, you can cook the broccoli by adding it to the pot with the noodles during the last 3-5 minutes of cook time.)
- Drain the noodles and broccoli, then divide them among four serving bowls. Top with even amounts of the tofu crumbles 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.