Quick-cooking noodles, tender bok choy and sweet chili sauce are the co-stars of this deliciously easy tofu noodle bowl. My family can't get enough of this crispy tofu bowl, and I love how easy it is to make.
Table of Contents
Y'all, we are a tofu family. We eat a tofu bowl like this at least once a week, and tofu noodle bowls are one of our faves.
I love tofu because it's versatile, it's quick and easy to cook, and my family enjoys it. That's basically the trifecta of foods, as far as I'm concerned.
For this crispy tofu bowl, you can prepare your tofu and bok choy on a sheet pan in the oven or in the air fryer. I'll include directions for both. If you love sheet pan meals, also check out my sheet pan gnocchi with mushrooms and spinach!
You can also mix up your seasoning on the tofu, if you like! If the seasoning mix below doesn't work for you, this recipe works great with my air fryer salt and pepper tofu, too!
If sweet chili sauce isn't your favorite, try my baked tofu bowls with peanut sauce, vegan egg roll in a bowl, or General Tso's tofu instead!
💖 Reader feedback
I LOVE how quick and tasty this recipe is. So much better than takeout. I used the oven method and topped with fermented sriracha.
- Carla
Why have I never "baked" my bok choy in the oven before ??? Huge time (and dishwashing) saver. Thank-you !
- Nita
✓ Ingredients and substitutions
- tofu - This is your protein and one of the main ingredients. Choose firm or extra firm tofu. Make sure you press the tofu for 10 to 15 minutes for maximum firmness!
- soy sauce - Use tamari for gluten-free.
- seasoned rice vinegar - A light, sweet vinegar adds acidity and such great flavor to this sauce! Use unseasoned, if needed.
- toasted sesame oil - Adds a nuttiness and helps the tofu get crispy in the air fryer or oven.
- cornstarch - The secret to super crispy tofu! Use potato starch, if you prefer.
- bok choy - Tofu and bok choy is a favorite combination in my house, but you can use other veggies, if you prefer. It may impact cooking time, depending what you choose.
- spray oil - Helps the tofu get crispy and keeps the bok choy moist during cooking.
- quick-cooking noodles - Choose your favorite! I like quick noodles, because that means less prep time. You can also use rice or quinoa for the crispy tofu bowl base.
- sweet chili sauce - This tofu noodle bowl is meant to be SAUCY! If you don't like or can't find sweet chili sauce, try one of these instead: 5-minute peanut sauce, 5-minute coconut curry sauce, tahini miso dressing, teriyaki sauce.
- sesame seeds and green onion - For garnish. You can use cashews or peanuts instead of sesame seeds or omit this ingredient. Red onion or sweet onion will work in place of the green onion, but I do find that green onion is the best!
🥣 How to make tofu noodle bowls
In a large bowl, toss together the tofu, soy sauce, vinegar, and oil. Set aside to marinate for 10 to 30 minutes. The longer the better!
You can prep the bok choy while the tofu marinates.
When the tofu is finished marinating, it's time to bake or air fry. Either way, start by tossing the tofu together with the cornstarch.
To air fry, transfer it to your air fryer basket, and cook at 370° F for 20 minutes, shaking after 10 minutes.
When there are five minutes remaining, add the bok choy to the air fryer and spray with oil. Shake again when there are two minutes of time remaining.
To bake the tofu and bok choy, arrange in a single layer on a baking sheet lined with parchment paper. Leave about half of the baking sheet empty. This is where the bok choy will go.
Bake for 40 minutes.
When there are 10 minutes remaining, add the bok choy to empty part of the baking sheet and spray with oil. Gently stir the bok choy when there are five minutes of cooking time remaining.
While the tofu cooks, make the rest of the tofu noodle bowl ingredients and assemble!
Prepare your noodles according to package directions. Directions can vary, but this should take between three and five minutes. Divide the cooked noodles between your serving bowls.
Top each bowl with a fourth of the tofu-bok choy mixture, two tablespoons of the sweet chili sauce, the sesame seeds, and the green onions. This is also delicious with some chili onion crunch on top, if you like extra heat!
💡 Helpful tips
- Don't skip pressing the tofu in this recipe! Getting out the extra moisture makes it super firm and helps it absorb the marinade.
- For an oil-free option, use extra soy sauce to replace the oil.
- Do not use aerosol spray oil in your air fryer! Spray oil can damage the nonstick coating (same goes for nonstick pans). Instead, use a pump oil sprayer.
🫙 Storage directions
Leftovers will keep for three to four days in the refrigerator. Store in a covered container, and reheat in the microwave.
💬 Frequently asked questions
There are a lot of ways to do this, but the easiest way is to toss the tofu in a little bit of cornstarch after marinating. Cooking the tofu with oil also helps it get crispy.
The two main issues can be too much moisture and not cooking for long enough. You want the tofu moist enough that the cornstarch will stick, but not so soggy that is falls off. Undercooking will result in a gummy texture.
🍜 More noodle recipes
📖 Recipe
Tofu Noodle Bowl
Equipment
Ingredients
For the tofu and bok choy
- 1 block extra firm tofu pressed and cut into 1" cubes
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon seasoned rice vinegar
- 2 teaspoons toasted sesame oil (Or 2 extra teaspoons soy sauce. See note.)
- 1 tablespoon cornstarch or potato starch
- 1 medium bunch bok choy chopped, rinsed, and drained
- spray oil
For the tofu bowls
- 4 servings quick-cooking noodles
- ½ cup sweet chili sauce
- ¼ cup sesame seeds
- ¼ cup chopped green onion green and white parts
Instructions
- If you are baking, preheat the oven to 375° F
For the crispy tofu and bok choy
- In a large bowl, toss together the tofu, soy sauce, vinegar, and oil. Set aside to marinate for 10-30 minutes. You can prep the bok choy while the tofu marinates.
- Air fryer directions: Toss the marinated tofu with the cornstarch, then pour into the basket of your air fryer. Cook on 370° F for 20 minutes, shaking after 10 minutes. When there are 5 minutes remaining, add the bok choy to the air fryer and spray with oil (see note). Shake when there are 2 minutes of time remaining.
- Oven directions: Toss the marinated tofu with the cornstarch, then arrange in a single layer on a baking sheet lined with parchment paper. Leave about ½ of the baking sheet empty. This is where the bok choy will go. Bake for 40 minutes. When there are 10 minutes remaining, add the bok choy to empty part of the baking sheet and spray with oil. Gently stir the bok choy when there are 5 minutes of cooking time remaining.
For the tofu bowls
- Prepare your noodles according to package directions. Directions can vary, but this should take between 3 and 5 minutes. Divide the cooked noodles between your serving bowls.
- Top each bowl with ¼ of the tofu-bok choy mixture, 2 tablespoons of the sweet chili sauce, the sesame seeds, and the green onions.
Video
📝 Notes
- For an oil-free option, use extra soy sauce to replace the oil.
- Estimated cooking time is for the air fryer. Add another 20 minutes, if you are using the oven.
- Do not use canned spray oil in your air fryer, as this can damage the finish on your basket. Instead, invest in an oil sprayer, like this one.
nita
Why have I never "baked" my bok choy in the oven before ??? Huge time (and dishwashing) saver. Thank-you !
Becky Striepe
Right? It's become my preferred method, too, for those exact reasons!
Carla @ Foodie Digital
I LOVE how quick and tasty this recipe is. So much better than takeout. I used the oven method and topped with fermented sriracha.
Becky Striepe
Ooh I bet that was delicious!