Vegan Thai Noodles with Tofu

Tasty, refreshing Thai noodle recipe with tofu and crunchy bean sprouts, ready in under 30 minutes.

Serves 1 | Prep time: 10 mins | Cooking time: 15 mins


  • 150g/5.3oz firm tofu (1 heaped cup, cubed)
  • 20g/0.7oz fresh red chilli (1 chilli, chopped)
  • 5g/0.2oz garlic (1 clove, finely chopped)
  • 30g/1oz spring onion (2-3 stalks, chopped)
  • 80g/2.8oz Thai-style rice noodles


  • 20g/0.7oz (1 Tbsp) Tamarind paste
  • 30ml/1oz (2 Tbsp) light soy sauce
  • 5ml/0.2oz (1 tsp) sesame oil
  • 15ml/0.5oz (1 Tbsp) fresh lime juice


  • 20g/0.7oz (2 Tbsp) crushed peanuts
  • 30g/1oz bean sprouts (a handful)
  • 20g/0.7oz coriander, chopped
  • Optional: carrot shreds


  1. Cook the noodles as per packet instructions. Then rinse and drain with cold water and set aside.
  2. Mix all the sauce ingredients together until well combined. Set aside.
  3. Prep ingredients: press and cube tofu, chop chilli, garlic, spring onion and coriander.
  4. Heat a non-stick pan on medium-high then add the tofu, garlic, chilli and dry-fry for about 7 minutes, until lightly browned. (Lower heat and add a teaspoon of soy sauce about a minute before finishing).
  5. In the same pan on low heat, add the noodles, sauce, spring onions. Stir for half a minute until all noodles are coated with sauce.
  6. Turn off heat then serve immediately topped with bean sprouts, crushed peanuts, coriander and carrot shreds (optional).

Macros – Carb: 56g  Fat: 27g  Prot: 40g  Calories: 627

This recipe is part of the 7-day Endurance meal plan

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