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Sticky Garlic Tofu Noodles Recipe

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These sticky garlic tofu noodles recipe is a tasty high protein vegan dinner! Crispy tofu, perfectly cooked rice noodles, and a sticky sweet garlic sauce make a delicious meal. 

This recipe is super versatile, and can be made with any of your favorite veggies that you have on hand. Serve with a quick bean sprout salad!

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We love a good noodle bowl, and these sticky garlic tofu noodles are one of our favorite dinner combos!  I love a large bowl of crisp vegetables, fried tofu, and heaps of my favorite noodles – all together in one dish!

They are great topped with a big twirlable bowl of goodness with the garlic noodles. Put tofu + noodles together, and add a sticky sweet garlic sauce, and you have a super comforting tasty meal ready in no time. It’s one of my favorite easy recipes for dinner during the week. It’s super versatile too, as you can add your favorite vegetables in.

These Sticky Garlic Noodles with Tofu Are:

  • Bright
  • Fresh
  • Comforting
  • Fun to Eat
  • Loaded with Flavor
  • High Protein
  • Vegan, Gluten Free, and Vegetarian
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Ingredients In Sticky Garlic Noodles

  • Tofu – I used extra firm tofu for this recipe.
  • Noodles – you can use any kind of noodles you prefer: flat rice noodles, udon noodles, soba noodles, wheat noodles, 
  • Toasted Sesame Oil
  • Lime juice
  • Corn Starch: the secret to thicken the sauce at the end, it really makes a difference.  I use it weekly to make crispy potatoes and tofu!
  • Vegetable oil, or other neutral oil.
  • Rice Noodles – I like to use stir fry noodles as they are super versatile. These rice noodles have a great texture and work in any Asian-inspired dish.
  • Garlic
  • Red Peppers
  • Chili Sauce: or chili oil gives this dish a bright flavor and a little heat, I love adding this Thai Chili Garlic Sauce over noodles or rice.
  • Tamari or soy sauce
  • Green Onion
  • Sesame Seeds – I love adding a handful of these sesame seeds to finish off this noodle recipe! These seeds add a nice crunch and light flavor to the dish.

Other Vegetables and Add-Ins You May Enjoy

  • Add steamed  bok choy or green beans to the peppers to make stir fry vegetables.
  • Add red pepper flakes or sriracha for some heat!
  • Snap peas, snow peas, water chestnuts, bean sprouts, or extra veggies add a nice crunch.
  • A little grated fresh ginger root makes a great addition to the sauce.
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Easy Weeknight Noodle Recipes

This garlic tofu noodles recipe is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes.  These quick and simple recipes are perfect for those nights when you want a tasty homecooked meal but don’t want to spend hours in the kitchen.

Browse all our Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a quick meal can be on your table in no time.  Even faster than ordering takeout!

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How Do I Make These Vegan Noodles?

  1. Preheat oven to 425 degrees Fahrenheit.  Line a sheet pan with parchment paper.
  2. Cut tofu into 1/2 inch cubes, and place them in a bowl with 1 teaspoon sesame oil and lime juice.  Mix and marinate for 10 minutes.  Add the corn starch and toss to coat the tofu.
  3. Add 1 tablespoon of the vegetable oil on top of the parchment paper lined sheet pan, and add tofu in a single layer on the sheet pan, and bake for 40 minutes, flipping halfway during cooking time. The cooked tofu will be golden brown and crispy.
  4. While the tofu is baking, boil a large pot of water and cook noodles according to package instructions. Drain and set cooked noodles aside in a colander to rest. In the same pot you cooked the noodles in, add the remaining tablespoon of vegetable oil and lightly sauté the garlic for 3 or 4 minutes over low heat.  Add the chili sauce and soy sauce, and bell pepper and continue cooking for 4 minutes.  Add the noodles back to the pot with the vegetables and stir together to combine.
  5. Dish up noodles in a bowl, and top with a heaping scoop of crispy baked tofu. Top with sesame seeds an green onions for garnish.
What’s the best tofu to bake with?

I find that extra-firm tofu or a high protein tofu holds up well in the oven. Firm tofu is best if you are coating or tossing the tofu with spices beforehand, as it won’t crumble when being tossed.

Can I use marinated tofu in this recipe?

Absolutely! Marinate tofu in lime juice, soy sauce or gluten-free tamari, a little maple syrup, and a pinch of cayenne pepper for some spice.

Can I bake the tofu in the air fryer?

Yes – skip the oven, and bake your cubed tofu in the air fryer at 400 degrees for 20 minutes, shaking or flipping the tofu halfway during cooking.

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Tofu Dinner Recipes You May Enjoy

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Sticky Garlic Noodles with Tofu

Kelly Jensen
These sticky garlic noodles with tofu are a tasty high protein vegan dinner! Crispy tofu, rice noodles, and a sticky sweet garlic sauce make the perfect meal.  This recipe is super versatile, and can be made with any of your favorite veggies that you have on hand.
5 from 6 votes
Cook Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine Asian
Servings 4 servings
Calories 420 kcal

Ingredients
  

  • 1 12- ounce package tofu
  • 2 teaspoons light sesame oil divided
  • 1 tablespoon lime juice
  • 2 tablespoons corn starch
  • 2 tablespoons sunflower oil divided
  • 8 ounces rice noodles
  • 6 cloves garlic
  • 1 cup bell pepper chopped
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon tamari
  • 2 green onions sliced
  • Sesame seeds to taste

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit.  Line a sheet pan with parchment paper.
  • Cut Nasoya tofu into 1/2 inch cubes, and place them in a bowl with 1 teaspoon sesame oil and lime juice.  Mix and marinate for 10 minutes.  Add the corn starch and toss to coat the tofu.
  • Add 1 tablespoon of the sunflower oil on top of the parchment paper lined sheet pan, and add tofu in a single layer on the sheet pan, and bake for 40 minutes, flipping halfway during cooking time.
  • While the tofu is baking, boil a large pot of water and cook rice noodles according to package instructions. Drain and set noodles aside in a colander to rest. In the same pot you cooked the noodles in, add the remaining tablespoon of sunflower oil and lightly sauté the garlic for 3 or 4 minutes over low heat.  Add the chili sauce and tamari, and bell pepper and continue cooking for 4 minutes.  Add the noodles back to the pot with the vegetables and stir together to combine.
  • Dish up noodles in a bowl, and top with a heaping scoop of crispy baked tofu. Top with sesame seeds an green onions for garnish.

Nutrition

Calories: 420kcalCarbohydrates: 62gProtein: 11gFat: 14gSaturated Fat: 2gSodium: 196mgPotassium: 142mgFiber: 3gSugar: 7gVitamin A: 1229IUVitamin C: 51mgCalcium: 142mgIron: 2mg
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Posted in Asian, Dairy Free, Dinners, Easy Weeknight Meals, Favorites, Gluten Free, High Protein, Pantry Recipes, Pastas, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

9 Comments

  1. Brett

    5 stars
    This is really delicious. The crispy tofu is great and I think adding a bit of honey and hot peppers is also really good, if I’m feeling like something a bit different. I also like how quick it is to make.

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