These Saucy & Spicy Thai Tofu Drunken Noodles taste like actual takeout! The sauce perfectly coats all the noodles, veggies, and tofu while still having the perfect balance of flavors! With lots of nourishing veggies and a delicious sauce, your body and soul will be happppy!
I will eat just about anything that is East Asian. I love how flavorful all the food is while still being relatively simple!
These Saucy & Spicy Thai Inspired Drunken Noodles will seriously have you feeling like you’re a master chef – they taste so good, and they’re so easy to make!!
Main Ingredients in these Saucy & Spicy Thai Tofu Drunken Noodles
Tofu: I like making a crispy tofu with these noodles because I find they go really well in this dish, but just about any protein source will work here! I use extra firm tofu.
Soy Sauce, Coconut Aminos, or Tamari: You basically just need one of these to serve as the base of the marinade of the tofu and the sauce. Any one of these should do!
Tapioca Starch or Cornstarch: You’ll need to use one of these to help the sauce ingredients stick to the noodles and to make the tofu crispy. I used tapioca starch, but if you’re using cornstarch, start out by using half the amount of tapioca starch and add more as needed.
Noodles: I like using these Thai Kitchen Brown Rice Stir Fry Noodles, but any type of stir fry noodle or udon noodle should work. You could also try just using regular spaghetti!
Sesame Oil: I personally think this is essential and is what makes this taste super authentic, so if you can get your hands on it please do! But, you can sub this for an olive or avocado oil if you must.
How to Customize these Noodles:
Another reason why I love East Asian dishes is because they usually have some sort of veggie in them, and it’s super easy to just use whatever veggies you have on hand. Some favorites that I pretty much use every time are:
- Green Chilis (if you want it spicyyyy)
- Green onions
- Shredded or chopped carrots
- Spiralized Zucchini
- Bell Pepper
- Mushrooms
You can easily make this your own by just using whatever you have on hand!
I love to pack in as many veggies as I can because they’re filled with micronutrients, and they just taste so much in the sauce than they do plain haha. Depending on how many veggies you use, you may have to add slightly more or less veggie broth to still have saucy noodles.
How to make Saucy & Spicy Thai Tofu Drunken Noodles:
Prepare Tofu: Start by draining the liquid from the tofu and wrapping it in a paper towel and placing a heavy object on top for 20-30 minutes to let all the liquid drain out. Preheat the oven to 400 F.
Prepare Veggies: While that is happening, chop up all your veggies (if you’re like me and this takes you a while, your tofu will be done by now)
Make Crispy Tofu: Mix all the marinade ingredients together in a small bowl. Cube the tofu and place in a medium size mixing bowl. Pour the sauce ingredients on top. Spread the tofu out a baking tray lined with a silicone baking sheet and bake for 20-30 minutes until desired crispiness is achieved. Flip halfway through:
Prepare Sauce and Noodles: While the tofu is cooking, mix together all the sauce ingredients. When the tofu has about 10 minutes left, put a pot of water on to boil. Once the pot of water is hot, add the noodles and cook according to package instructions (usually 6-7 minutes).
Cook Veggies: When you put the noodles in the water to boil, also put ½ tbsp of sesame oil in a large and relatively deep pan on medium high heat. Once hot, add in the chop veggies (not the zucchini if you’re using that) and sauté until they’ve softened slightly. Then add in the zucchini. If we add them earlier, I find they get mushy.
Combine: Add in the sauce to the pan with the veggies. Then add the noodles and stir well to combine. Then add in the crispy tofu and stir well to combine again. Add your tapioca starch 1 tbsp at a time until the sauce starts to stick to all the veggies, tofu, and noodles.
Garnish: Garnish with some more sesame oil, chopped green onion and cilantro and enjoy!
Why is This Meal Balanced?
This meal is inherently very well balanced because we’re getting all the 3 macronutrients, plus some micronutrients from the veg!
Protein: I used tofu here as my protein source, which helps keeps this meal nice and filling!
Carb: The yummy yummy saucy noodles are going to give us lots of energy to help refuel us!
Fat: Sesame Oil is giving us loooots of flavor while also giving us some satiating fats!
Storage:
This meal heats well! Just store it in an airtight container or in the same pan you made it in, but covered for 2-3 days!
If you like this, make sure you check out
Vegan Korean Inspired BBQ Bowl
Protein Packed Mushroom & Wild Rice Tofu Bowl
Saucy & Spicy Thai Tofu Drunken Noodles
Ingredients
Crispy Tofu
- 1 block extra firm organic tofu
- 2 tbsp soy sauce liquid aminos, or tamari
- 1 ½ tbsp tapioca starch **
- 1 tbsp Sambal Oelek Chili Garlic Sauce, or hot sauce of choice
Veggies
- ½ tbsp sesame oil
- 3 green chilis optional
- 3-4 green onion stalks chopped
- 1 cup shredded or chopped carrots
- 1-2 cups zucchini noodles or 1 small zucchini spiarled or chopped
- 1 bell pepper sliced
- 1 cup mushrooms chopped
Sauce
- 2/3 cup veggie broth
- 2 tbsp tapioca starch**
- ¼ cup rice vinegar
- ¼ cup soy sauce liquid aminos, or tamari
- 2 tsp sesame oil
- 1 tbsp honey or maple syrup
- 1 -2 tsp thai red chili paste
- 2 tbsp Sambal Oelek Chili Garlic Sauce, or hot sauce of choice
- 4 cloves garlic minced
- ½ tsp ginger powder
- Red Chili flakes to taste, optional
- + additional tapioca or corn starch as needed
Noodles
- 6 oz stir fry brown rice noodles
Garnish
- Sesame Oil
- Green Onion
- Cilantro
Instructions
- *Instructions of what to do in exactly what order are in the blog post!*
Crispy Baked Tofu
- Cube the tofu. Place on a paper towel and place another layer of paper towel over it. Place a heavy object on top for at least 20 minutes to let all the water soak out.
- Preheat the oven to 400 F.
- In a small bowl, mix together the tofu marinade ingredients.
- Cube the tofu and place in a medium sized mixing bowl. Pour the marinade ingredients on top and stir well to coat all the tofu evenly.
- On a baking tray lined with a silicone baking sheet, place the tofu and let it bake for 20-30 minutes until desired crispiness is achieved. Make sure to stir halfway through.
Veggies:
- While the tofu is soaking, chop all the veggies you’ll need.
- When the tofu has about 5-6 minutes left, heat the sesame oil in large pan on medium heat and sauté until they soften.
Sauce:
- Top make the sauce, mix all the sauce ingredients together in a medium sized mixing bowl. I used the same one the tofu was in.
Noodles:
- When the tofu has about 10 minutes left, put a pot of water on to boil. Once boiling, and the noodles and cook according to package instructions.
Combine:
- Add the sauce ingredients to the pan of veggies. Then add the noodles and stir well to combine. Then add the tofu and stir well. Add tapioca starch 1 tbsp at a time, mixing in between, to get the sauce to stick to all the noodles. This was about an additional 2 tbsp for me.
Garnish and Enjoy:
- Garnish with additional sesame oil, green onion, and cilantro, and enjoy!
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