Spicy Peanut Tofu Bowls

Name: Spicy Peanut Tofu Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 340 grams tofu (I use soy-free); 2 tablespoons cornstarch; 3 tablespoons soy sauce (divided); 1 tablespoon oil; 454 grams rice noodles; sliced red peppers; sliced green onions (optional, for serving); sesame seeds (onions, optional, for serving); sriracha (optional, for serving); 1/4 cup creamy peanut butter; 1/4 cup soy sauce; 2 tablespoons rice vinegar; 1 tablespoon Sriracha sauce; 2 teaspoon brown sugar; 1 teaspoon sesame oil; 1 teaspoon ground ginger; 1 teaspoon garlic powder

These Spicy Peanut Tofu Bowls are creamy, nutty, and just the right amount of spicy. Crispy baked tofu, rice noodles, and sautéed veggies all get tossed in an easy homemade spicy peanut sauce that you can whisk together in under a minute.

Spicy Peanut Tofu Bowl with rice noodles, red peppers, and creamy peanut sauce with chopsticks.

Easy Weeknight Dinner!

These vegan peanut noodle bowls are made with soy-free tofu, rice noodles, and a quick homemade peanut sauce. The tofu bakes until crispy, and everything comes together in about 30 minutes. Use your favorite vegetables or whatever you have on hand.

These Spicy Peanut Tofu Bowls are one of those dinners that hit every craving at once: creamy, a little spicy, and full of that savory peanut flavor everyone loves.

The crispy soy-free tofu adds plant-based protein and texture, the rice noodles soak up the sauce, and the quick sautéed veggies bring it all together.

This recipe is completely vegan and great for meal prep or an easy weeknight dinner when you want something satisfying but simple to make.

If you’ve never tried soy-free tofu before, this is the perfect recipe to start with. Because I have a soy allergy, I use Big Mountain Soy-Free Tofu, made from Canadian fava beans. It bakes crispy on the outside and tender inside with no pressing needed. (Also, don’t freeze it.)

Allergic to soy protein like me?

Try Big Mountain Tofu, made from fava beans. A
Canadian, women-owned company.

Ingredients

This is a brief overview of the ingredients used in this noodle bowl recipe, followed by substitution ideas. Read the recipe card for measurements.

For the Bowls

340 g soy-free tofu (I use Big Mountain) – A high-protein, soy-free tofu alternative made from fava beans and split yellow peas. It bakes beautifully without pressing and gets golden and crisp.
2 tablespoons cornstarch – Helps the tofu crisp up in the oven.
3 tablespoons soy sauce or coconut aminos (divided) – Adds a salty, umami base for both the tofu and the noodles.
1 tablespoon oil – Helps with crisping the tofu and prevents sticking.
Rice noodles – Any flat rice noodle works. Medium-width noodles are my favorite for soaking up the peanut sauce.
Sliced red peppers – For color and a bit of sweetness to balance the spicy sauce.
Sliced green onions – Optional for garnish but adds a nice freshness.
Sesame seeds and sriracha – Optional toppings that add texture and heat.

For the Spicy Peanut Sauce

¼ cup creamy peanut butter – The star of the show. Use natural peanut butter for the best flavor and texture.
¼ cup soy sauce or coconut aminos – Adds depth and saltiness.
2 tablespoons rice vinegar – Gives the sauce a little brightness to balance the richness.
1 tablespoon sriracha – Adjust depending on how spicy you like it.
2 teaspoons brown sugar – Rounds out the flavor with a hint of sweetness.
1 teaspoon sesame oil – Adds that signature nutty flavor you find in restaurant peanut noodles.
1 teaspoon ground ginger – Quick and easy flavor without needing fresh ginger.
1 teaspoon garlic powder – Keeps the recipe simple and flavorful.

Instructions

Prep Tips

Preheat oven to 400°F (200°C).
You’ll need the oven and a skillet on the stovetop for this recipe.
I like to use a mini blender to make the sauce super smooth, but you can easily whisk it; it’ll just take longer.

Soak the noodles
To prep the rice noodles, soak them in warm water for about 6–8 minutes, just until they start to soften. You don’t want to use hot water because they can get too soft and fall apart when you cook them. Warm water helps loosen them up so they finish cooking perfectly in the skillet with the veggies and sauce.
Prep the tofu
Pat the tofu dry with a clean towel, then cut it into bite-sized cubes (about 32 pieces). Add the cubes to a mixing bowl along with 1 tablespoon of soy sauce and 1 tablespoon of oil. Toss to coat evenly, then sprinkle over the cornstarch and toss again until the tofu is lightly coated.
Bake until golden
Spread the tofu out on a parchment-lined baking sheet so the pieces aren’t touching. Bake at 400°F (200°C) for 30 minutes, flipping halfway through. The tofu should be golden and crisp on the edges. Using regular soy tofu? Bake for 20-25 minutes.
Make the peanut sauce
While the tofu bakes, whisk together the peanut butter, soy sauce, rice vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic powder in a small bowl. If it’s too thick, add a tablespoon or two of warm water until smooth and pourable.
Cook the veggies and noodles
In a large skillet or wok, heat a small amount of oil over medium heat. Add the sliced red peppers and sauté for 1–2 minutes, just until slightly softened. Drain the soaked noodles and add them to the pan along with 2 tablespoons of soy sauce. Stir everything together for about 5–6 minutes, or until the noodles are tender.
Assemble the bowls
Divide the noodles and veggies into bowls. Add the baked tofu on top, drizzle generously with peanut sauce, and finish with green onions, sesame seeds, and a squeeze of sriracha if you want extra spice.

Cubed soy-free tofu tossed in cornstarch and soy sauce before baking.

Golden baked tofu cubes on a baking sheet ready for peanut noodle bowls

Tips for Making Tofu Noodle Bowls

Use soy-free tofu that doesn’t need pressing. I use Big Mountain Soy-Free Tofu, made from Canadian fava beans and split yellow peas. It’s firm right out of the package, so you can skip pressing and go straight to coating and baking.
Adjust the sauce consistency: If the peanut sauce feels too thick, whisk in warm water a little at a time until it’s smooth and pourable. Every peanut butter brand is slightly different, so you may need more or less water.
Meal prep tip: The tofu and sauce can both be made ahead and stored in the fridge for up to 4 days. Keep them separate until serving for the best texture.
Make it gluten-free: This recipe uses rice noodles, and you can replace the soy sauce with gluten-free tamari or coconut aminos.

Storage

Store leftover tofu and peanut sauce in separate containers for the best texture. They’ll keep well in the fridge for up to 4 days. I keep assembled leftovers in the fridge for a few days.

To reheat, you can microwave or heat it up in a skillet with a splash of water.

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Greek Bowls with Lemon Rice and Beyond Meatballs

Frequently asked questions

What is soy-free tofu made from?

Soy-free tofu is made from ingredients like chickpeas, lentils, or fava beans instead of soybeans. I use Big Mountain Soy-Free Tofu, which is made from Canadian fava beans and split yellow peas. It has a firm texture that crisps up beautifully in the oven and works perfectly in recipes like this one.

Can I use regular tofu in this recipe instead?

Yes, you can substitute regular firm or extra-firm tofu if you don’t need it to be soy-free. Just make sure to press out the extra water before coating it in cornstarch. The bake time will be 20-25 minutes at 400°F (200°C).

If you’ve made this Spicy Peanut Tofu Bowl recipe or another recipe on My Plant-Based Bowl, I’d love it if you’d leave a comment with a recipe rating. I’d love to know how you enjoyed it, and ratings help other people know that the recipe is worth trying.

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