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A tasty Thai-inspired vegan bowl

These Tahini Noodle Bowls with Crispy Tofu and Vegetables include thick rice noodles tossed in a creamy, salty, and spicy tahini sauce along with tender pan-browned Brussels sprouts, red bell pepper, and kale. Crispy baked tofu and a sprinkle of toasted almonds and sesame seeds top these tasty Thai-inspired vegan bowls.

two bowls filled with Tahini Noodle Bowls with Crispy Tofu and Vegetables resting on a green gauzy cloth on a wooden surface

Easy Tahini Sauce in less than 5 minutes

This tahini sauce is a creamy, salty, and spicy combination that whisks together in a matter of minutes. This sauce includes:

Tahini
Tamari - or - soy sauce
Garlic-infused olive oil - or - olive oil + fresh minced garlic
Lime juice
Sriracha hot sauce
Fresh or ground ginger

What type of vegetables are best to use for Tahini Noodle Bowls?

I love making these noodle bowls with Brussels sprouts, kale, and red bell peppers. Not a Brussels sprout fan? These bowls are super tasty with broccoli instead (or in addition). Want to swap the kale? Try baby bok choy or cabbage.

What type of noodles are best to use for Tahini Noodle Bowls?

I prefer to use flat rice noodles or thick-cut vermicelli (sometimes labeled 'pad Thai rice noodles' or 'stir-fry rice noodles') for this recipe -- These are the ones I buy most often. They offer a really nice chewiness that is the perfect vehicle for the tasty tahini sauce and cook super quickly. Though my preferred method for cooking the noodles is to boil them, some people prefer to simply pour boiling water over them and let them rest for several minutes to soften them.

a gold fork resting in a dish of tahini noodles with vegetables and tofu

How to get the crispiest tofu

For this recipe, you'll want to use extra-firm block tofu as it has the least amount of water content and a firm texture perfect for this noodle bowl. Block tofu is found in the refrigerated section of the grocery store; often near the produce section. This is one of my favorite options.
Remove as much moisture as possible. After draining, I dice the tofu and lay it out in a single layer before pressing. This helps maximize the surface area pressed to ensure more moisture is removed from the tofu than simply pressing it while it's still in block form, and it's quicker too!
Toss your tofu in oil, seasoning, and cornstarch. I like to use a bit of olive oil (or garlic-infused olive oil if you have it), tamari (or soy sauce), cracked black pepper, then follow with a coating of cornstarch. This ensures the crispiest edges as the tofu bakes.
Bake on a parchment-lined sheet pan with the tofu dices spaced so they aren't touching. The parchment helps prevent the tofu from sticking to the pan as it bakes, and spacing the tofu apart from one another ensures that they brown evenly.

Can I substitute the tofu for something else?

Yes, you can substitute or simply omit the tofu if that is your preference. These Tahini Noodle Bowls are also super tasty with chicken or shrimp in place of the tofu. They are also super delicious if you'd like to skip a primary protein altogether and just add extra veggies (see above for more ideas).

rice noodles with tahini sauce, vegetables, and crispy tofu in bowls on a green gauzy cloth

a big bowl of rice noodles with tahini sauce, tofu, and brussels sprouts

What tools do I need to make this recipe?

A cutting board (two cutting boards are better for pressing the tofu if you have them, but one will work if needed)
2 clean lint-free kitchen towels
Weights for pressing the tofu: A cast-iron skillet with a Dutch oven or heavy cans safely nestled inside
A chef's knife
A kitchen scale
Measuring spoons
A baker's half sheet with parchment paper
A large mixing bowl
A small mixing bowl
A small prep bowl
A fork or small whisk
A wooden spatula
A large skillet or wok
A large pot (to cook the noodles)
A colander

Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

a dish that contains rice noodles, tofu, and vegetables in a tahini sauce with a wedge of lime

Looking for more dinner inspiration?

Love this Tahini Noodle Bowls with Crispy Tofu and Vegetables? Here are some more dinner recipes you may enjoy:

Tahini Noodle Bowls with Crispy Tofu and Vegetables

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Author: Whip & Wander
Prep Time: 20 minutes
Rest Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 25 minutes
Yield: 6 servings 1x
Category: Mains
Method: Oven / Stovetop
Cuisine: Thai - American
Diet: Vegan

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Description

Ingredients

Scale

For this crispy tofu:

14 oz block extra-firm tofu, drained and diced into cubes (around ½-¾ inch each)
1 tbsp garlic-infused olive oil - OR - 1 tablespoon olive oil + ¼ tsp garlic powder
1 tbsp tamari - OR - soy sauce
¼ tsp cracked black pepper
1 tbsp cornstarch

For the tahini sauce:

6 tbsp (84 g) tahini
6 tbsp (108 g) tamari - OR - soy sauce
2 tbsp garlic-infused olive oil - OR - 2 tablespoon olive oil + 2 cloves minced garlic
2 tbsp sriracha hot sauce (may reduce to 1 tbsp for milder palates)
2 tbsp lime juice
1 ½ tsp fresh ginger, grated - OR - ½ teaspoon ground ginger

For the toasted almonds and sesame seeds:

4 tbsp (30 g) slivered almonds
1 tbsp (8 g) white sesame seeds

For the noodles:

16 oz flat rice noodles (sometimes labeled 'thick-cut vermicelli,' 'Pad Thai rice noodles,' or 'stir-fry rice noodles')

For the vegetables:

1 lb Brussels sprouts, trimmed and halved
140 g (about 4 cups firmly packed) Lacinato kale, destemmed and chopped
1 large (about 220 g) red bell pepper, destemmed, seeded, and sliced into thin strips

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Instructions

For the crispy tofu:

Line a cutting board with a clean lint-free kitchen towel. Transfer the diced tofu cubes onto the kitchen towel in a single even layer. Top them with a second clean lint-free kitchen towel and place a second cutting board on top if you have one. You'll want to add weight to the top to press the boards toward each other. I like to use a cast-iron pan with a Dutch oven or heavy cans safely nestled inside.
Allow the tofu to press for 30-minutes. While the tofu is pressing, preheat your oven to 400 degrees F / 205 C. Prep a baker's half sheet with parchment paper and reserve to the side.
Once pressed, remove the weight from the top of the tofu (The kitchen towels should both be damp with the residual liquid that was pressed and can be removed). Transfer the pressed tofu cubes to a large mixing bowl and add the garlic-infused olive oil, tamari, and pepper. Toss gently by hand to coat then add the cornstarch and toss gently again until evenly coated.
Transfer the tofu to the reserve parchment-lined baking sheet then transfer to the oven to bake for 30 minutes or until golden brown. Start prepping the tahini sauce, noodles, and vegetables while the tofu bakes. Once the tofu has finished baking, remove from heat and reserve to the side.