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    Home » Simple Vegan Recipes » Tofu Dinner Ideas

    Crispy Tofu Noodle Bowl with Sweet Chili Sauce (air fryer or sheet pan!)

    Published: Apr 28, 2023 by Becky Striepe · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

    Recipe Video Print
    crispy tofu noodle bowl with bok choy, sweet chili sauce, noodles, sesame seeds, and green onion
    image collage showing the chopped bok choy on a cutting board and added to the baking sheet with the tofu, the bowl of cooked noodles, and the assembled crispy tofu bowl
    crispy tofu noodle bowl with bok choy, sweet chili sauce, noodles, sesame seeds, and green onion, text overlay

    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.

    crispy tofu noodle bowl with bok choy, sweet chili sauce, noodles, sesame seeds, and green onion
    Jump to:
    • Ingredients and substitutions
    • How to make tofu noodle bowls
    • Helpful tips
    • Storage directions
    • Frequently asked questions
    • More noodle recipes
    • 📖 Recipe

    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 in the oven or in the air fryer. I'll include directions for both.

    tofu bowl ingredients with text ingredients listed in the lower left hand corner

    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!

    image collage showing the marinated tofu before and after adding cornstarch and the tofu on a baking sheet and in an air fryer basket

    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.

    image collage showing the chopped bok choy on a cutting board and added to the baking sheet with the tofu, the bowl of cooked noodles, and the assembled crispy tofu bowl

    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

    How do you get a crispy crust on tofu?

    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.

    Why is my crispy tofu not 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

    • overhead photo of a bowl od noodles with carrots, cabbage, edamame, and tofu
      Cold peanut noodle salad
    • sesame udon noodles in a bowl with green onion
      Easy Sesame Noodles
    • bowl of creamy vegan miso ramen with tofu, bok choy, and other veggies
      20-Minute Creamy Miso Ramen

    📖 Recipe

    crispy tofu noodle bowl with bok choy, sweet chili sauce, noodles, sesame seeds, and green onion

    Tofu Noodle Bowl

    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.
    Prevent your screen from going dark
    Print Pin Rate
    Course: Main Course
    Cuisine: Vegan
    Keyword: tofu bowl, tofu bowls, tofu noodle bowl
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Marinating Time: 10 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4 servings
    Author: Becky Striepe

    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.

    Equipment

    • Air Fryer

    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.

    Nutrition

    Nutrition Facts
    Tofu Noodle Bowl
    Amount per Serving
    Calories
    437
    % Daily Value*
    Fat
     
    9
    g
    14
    %
    Saturated Fat
     
    1
    g
    5
    %
    Polyunsaturated Fat
     
    4
    g
    Monounsaturated Fat
     
    3
    g
    Sodium
     
    910
    mg
    38
    %
    Potassium
     
    788
    mg
    23
    %
    Carbohydrates
     
    74
    g
    25
    %
    Fiber
     
    5
    g
    20
    %
    Sugar
     
    19
    g
    21
    %
    Protein
     
    15
    g
    30
    %
    Vitamin A
     
    9446
    IU
    189
    %
    Vitamin C
     
    96
    mg
    116
    %
    Calcium
     
    360
    mg
    36
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

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    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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