Big fan over here of 30-minute meals and this Vegan Thai Noodle Bowl falls into that category. I almost feel like this is a deluxe 30-minute meal. The sauce for this stirfry bowl is so simple yet it packs so much flavour and had me going back for seconds. I would have gone back for thirds but I was stuffed. If you are sick of spending time in the kitchen and 30 minutes is your MAX, then give this recipe a whirl.
how to prepare the smoked tofu
If you are not a tofu fan (hello Picky Husband) then just leave the tofu out of the recipe. The sauce definitely holds its own without a smokey addition from the smoked tofu. But if you love tofu, like me, here is the dealio. The smoked tofu that I’m obsessed with is Silver King Soya Foods. In this stirfry bowl, I use their tamari smoked tofu- it’s amazing. I pick up this good stuff from Nature’s Fare. Again for this recipe, you don’t have to use tofu or smoked tofu. You could leave it out completely or use regular extra firm tofu.
Now even though this tofu is already packed with the tamari and smokey flavours I still decided to press it so it would for sure keep its shape in this dish. You can press your tofu for a long time, or I find even doing it for 30 minutes makes a difference. Now if you press the tofu, this meal isn’t a 30-minute meal. But when you get home from work, get that tofu pressed while you prepare the veggies. If you can press it for 30 minutes at least (although I prefer 1 hour). If you are short on time, skip this step (the tofu will still be yummy) or just leave out the tofu.
When you press the smoked tofu, wrap the tofu in a clean dish towel. If you have a tofu press, you are lucky. But if you don’t just pile a bunch of those heavy cookbooks on top of the towel and leave it be. The pressing of the tofu helps to remove excess water so that the tofu will hold it’s shape in this vegan thai dish.
To cook the smoked tofu, heat a cast-iron pan over medium heat with a few tsp of oil (I use avocado oil). Then cut the tofu into 1/2 inch cubes and toss them in arrowroot powder. Make sure all sides are coated. Then once the pan is hot, add the coated tofu. The tofu will cook for roughly 2 minutes per side. The end result is a crispy outside and softer inside. The perfect addition to this stirfry bowl.
here are a few reasons why I love this Vegan Thai Noodle Bowl, so listen up!
- Simplicity is where it’s at. This stirfry bowl has a basic 5 ingredient sauce. It’s nothing fancy but is so delicious with the combination of the Lotus noodles, the smoked tofu and the basic veggies. It’s simple yet so flavourful.
- This great thing about this vegan thai bowl is that you can use whatever vegetables you have on hand. If you don’t like broccoli (which the recipe calls for), sub in the vegetables that you do like. I kept it pretty simple because, with COVID19, no one is running out to the grocery store every day. I typically always have broccoli on hand so it just worked out that way. But it’s a versatile dish that gives you the freedom to pick and choose.
- The Picky Husband likes this dish! Of course without the tofu. I don’t’ know if he will ever be a fan of tofu and that’s ok, we are all allowed our own opinions. But he loves the sauce, and this is definitely a recipe I think he could make in the future. Adam makes dinner for us most Mondays (so I get a break) but I like to set him up with simple recipes that don’t take long because he hates cooking. He may hate it, but he does look pretty cute cooking up a storm in the kitchen!
This Vegan Thai Noodle Bowl is going to be a highlight of your week. It’s easy to throw together, loaded with protein, smokey flavours and ginger goodness. This dish works as leftovers/lunch for the next day as well (just reheat). I hope you love the combination of flavours and the heartiness of this stirfry bowl and you go back for seconds just like I did.