Vegan Thai Noodle Bowl with Air Fried Tofu and Peanut Sauce

This Thai Tofu Noodle Bowl has air fried tofu to make it lovely and crispy, with rice noodles and veggies plus a delicious Thai peanut sauce for the noodle salad. It’s vegan, gluten free and ready in just 25 minutes!

Recipe commissioned by Tefal.

Thai Noodle Bowl

This noodle bowl is bursting with Thai flavours. It’s sooo quick and easy to make in just 25 minutes. The crispy Thai tofu is really simple to make and it’s a great protein to add to this vegan noodle bowl.

The rice noodles are tossed with thinly sliced vegetables, then they’re all tossed in a simple flavourful peanut sauce. Top the noodle salad with the air fried tofu, sprinkle on some herbs and peanuts and give it a squeeze of lime. Voila – a quick, easy and delicious healthy meal.

Recently, I used my Tefal Actifry air fryer to make some delicious Vegetarian Tacos. I’ve loved using my air fryer since then for all sorts of recipes, but particularly to make super crispy air fryer tofu.

So, I leaped at the chance to create another recipe for Tefal. This time, they challenged me to give a takeaway a healthy makeover.

NOTE: If you don’t have an air frier (get one!!), then you can make the Thai Tofu in the oven. But seriously, think about getting an air frier. They’re versatile and are great for making food healthier with less, or no, oil.

Noodle Salad Tips

• Feel free to swap the veggies for your favourites! Zucchini (courgette) spiralized works well, as does other bell peppers, spring onions etc…
• You can slice the veggies thinly with a knife, or use a spiralizer or food processor.
• If you don’t like rice noodles and you’re not gluten free, swap for wheat noodles or linguine.
• Looking for other quick International vegan dinners? Try my red lentil dhal or Spanish beans.

Air Fried Tofu

If you think you don’t like tofu, then trust me – you’ve just not had it cooked correctly. It’s like a flavour sponge, so you need to get some firm tofu, squeeze out any excess moisture and then season it up.

I start with a base of cornflour/cornstarch as it helps to absorb any moisture, then add lots of flavourings to give the fairy neutral tasting tofu loads of taste.

Just toss the tofu cubes in the mixture then place them into the air fryer and turn it on!

After ten minutes, check them and give them a stir, then close the lid and cook for a further ten minutes. So easy and they take a lot less oil (or even no oil) rather than baking or frying the tofu! My Tefal Actifry is really great for making recipes a bit healthier.

Air Fryer Tofu Tips

• The air fryer uses hot air to cook the tofu so it gets crispy on the outside and stays soft and chewy on the inside.
• Try it with other seasonings or add a bit of chilli for more of a kick
• If you’re oil-free, the tofu still gets perfectly crispy without oil.
• Be sure to use the cornstarch/cornflour. That’s what makes it super crispy!
• You can also make air fryer tofu with a wet marinade. Just marinade the tofu cubes in a few tablespoons, then toss it with the cornflour (cornstarch) and air fry!
• Try it with Thai curry paste mixed with a little oil or water. Or even just a bit of soy sauce or tamari (gluten free).
• To cook the Thai Tofu in the oven, preheat it to 175C/350F, spread the prepared tofu onto a baking tray, drizzle with a little oil and bake for 30 mins, turning halfway through.

How to make Thai Air Fryer Tofu

Step 1: Add the cornstarch, ground coriander, garlic powder, onion powder, ground ginger and dried chilli flakes into a bowl and mix.
Step 2: Add the cubes of firm tofu and coat. Place into the air fryer and cook for 10 minutes, then stir and cook for a further 10 minutes or until crispy.

Peanut Sauce Tips

• It’s still tasty without any hot sauce or chilli flakes if you don’t like heat. Just leave it out.
• Use crunchy or smooth peanut butter – both work great.
• If you’re gluten-free, use tamari instead of soy sauce.
• If you aren’t vegan, you could substitute honey for the maple syrup.
• You can substitute dried chilli flakes, cayenne pepper or other hot sauce for the Sriracha sauce. Add to taste.

How to make Peanut Sauce

Step 1: Add the peanut butter, soy sauce (or tamari for gluten free), lime juice, maple syrup, sesame oil, garlic, ginger and sriracha sauce to a bowl.
Step 2: Mix well then drizzle onto the noodle salad and toss slightly to coat.

Get the Thai Noodle Salad with Crispy Air Fryer Tofu Recipe

Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.

Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian recipes, vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
Kate x

Disclosure: This noodle bowl and air fried tofu recipe was commissioned by Tefal. Thanks for supporting the brands that make it possible for me to write Veggie Desserts and bring you vegetarian and vegan recipes here on this food blog.

Thai Noodle Bowl with Air Fried Tofu and Peanut Sauce

This Thai Tofu Noodle Bowl has air fried tofu to make it lovely and crispy, with rice noodles and veggies plus a delicious Thai peanut sauce. It's vegan, gluten free and ready in just 30 minutes!

5 from 13 votes

Print Pin Rate

Course: Main Meal

Cuisine: American, Thai

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

258 kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

For the air fryer tofu

• 300 g (1 1/2 cups cubed) firm tofu
• 1 tbsp cornflour
• ½ tsp ground coriander
• ½ tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground ginger
• Pinch of dried chilli flakes chopped finely
• 1 tbsp oil

For the dressing:

• 2 tbsp peanut butter
• 2 tbsp soy sauce
• Juice of ½ lime
• 2 tsp maple syrup or honey
• 1 tsp sesame oil
• 1 tsp minced garlic
• ½ tsp grated ginger
• Sriracha chili sauce to taste

For the Thai noodle salad

• 100 g (3.5 oz) thick rice noodles (or thin vermicelli)
• ¼ of a red cabbage thinly sliced
• 2 carrots spiralized or julienned into thin matchsticks
• 1 red bell pepper thinly sliced into matchsticks

To garnish (optional):

• Spring onion scallions chopped
• Black and white sesame seeds
• Coriander cilantro
• Peanuts chopped
• Dried chilli flakes I like to chop them up finely
• Wedges of lime

Instructions

• In a small bowl, mix the cornflour and spices. Chop the tofu into cubes and gently toss them in the spice mixture.
• Add them to the bowl of the Tefal Actifry air fryer with 1 tbsp oil and cook for 10 minutes, then turn and cook for a further 10 minutes or until crispy.

Meanwhile, prepare the dressing and noodle salad.

• For the dressing, whisk all ingredients together until smooth.
• For the salad, place the rice noodles into a bowl and cover with boiling water until soft (usually 5 minutes). Drain and rinse under cold water then set aside.
• Cut all the vegetables into thin long matchsticks, or use a spiralizer.
• Toss the vegetables and noodles in the dressing and add to serving plates. Top with the tofu and desired garnishes.

Recipe Tips

Air Fryer Tofu Tips

• The air fryer uses hot air to cook the tofu so it gets crispy on the outside and stays soft and chewy on the inside.
• Try it with other seasonings or add a bit of chilli for more of a kick
• If you're oil-free, the tofu still gets perfectly crispy without oil.
• Be sure to use the cornstarch/cornflour. That's what makes it super crispy!
• You can also make air fryer tofu with a wet marinade. Just marinade the tofu cubes in a few tablespoons, then toss it with the cornflour (cornstarch) and air fry!
• Try it with Thai curry paste mixed with a little oil or water. Or even just a bit of soy sauce or tamari (gluten free).

• OVEN METHOD - To cook the Thai Tofu in the oven, preheat it to 175C/350F, spread the prepared tofu onto a baking tray, drizzle with a little oil and bake for 30 mins, turning halfway through. 

Peanut Sauce Tips

• It's still tasty without any hot sauce or chilli flakes if you don't like heat. Just leave it out.
• If you're gluten-free, use tamari instead of soy sauce.
• If you aren't vegan, you could substitute honey for the maple syrup.
• You can substitute dried chilli flakes, cayenne pepper or other hot sauce for the Sriracha sauce. Add to taste.

Noodle Salad Tips

• Feel free to swap the veggies for your favourites! Zucchini (courgette) spiralized works well, as does other bell peppers, spring onions etc... 
• You can slice the veggies thinly with a knife, or use a spiralizer or food processor. 
• If you don't like rice noodles and you're not gluten free, swap for wheat noodles or linguine. 

The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.

Nutrition Information

Calories: 258kcal | Carbohydrates: 34g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 611mg | Potassium: 231mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6025IU | Vitamin C: 39.8mg | Calcium: 116mg | Iron: 1.7mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.