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Tofu Noodle Bowl with Pepper Sauce

A tasty Vegan Dish inspired by Asian cuisine
Course Dinner
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Servings
Author Sareena's Food


  • 350 g Extra Firm Tofu
  • 1/2 Cup Corn Starch
  • 1 tsp Ground Ginger
  • 1/8 tsp Cayenne
  • Pinch Pepper
  • 2 Tblsp Coconut Oil divided
  • 2 Green Onions
  • 1 Red Thai Chili
  • 2 Cloves Garlic
  • 2 Tblsp Grated Ginger
  • 3 Tblsp Tamari
  • 1/2 - 1/3 Cup Water
  • 1 Tblsp Rice Wine Vinegar
  • 1/2 Tblsp Sambal
  • 1 Tblsp Lime Juice
  • 1 Tblsp Cornstarch + 2 Tblsp Cold Water
  • 4 Servings Bean Thread Noodles


  1. Wrap the block of tofu in paper towel and put it under a pot for 5 - 10 minutes or until water stops coming out of it.
  2. While you're waiting for the tofu, mix together the cornstarch, ground ginger, cayenne and pepper in a bowl.
  3. Cut up the tofu in 1 inch sections and toss in 1 Tblsp of Tamari and 1 Tblsp of water. Let it marinate for 10 minutes. Coat the tofu in the cornstarch spice blend.
  4. Heat up a wok over medium heat and add 1 Tblsp of coconut oil. Add cut up tofu in batches depending on the size of your wok. Cook for approximately 5 minutes or until the tofu is brown.
  5. After the tofu is done, add 1 Tblsp coconut oil in the wok again. Add the Thai chili peppers, sambal and green onions. Cook 3 - 5 minutes.
  6. Add the garlic and ginger and cook for 1 minute. Pour in the tamari, water, lime juice and rice vinegar.
  7. While that is cooking, cook the bean thread noodles in a saucepan for 1 minute. Drain and rinse.
  8. Slowly whisk in the cornstarch slurry. Once it is thickened, add the tofu back in and serve immediately.