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Thai Tofu Noodle Bowls

Thai Tofu Noodle Bowls

These Thai Tofu Noodle Bowls come together super quickly, so they’re the perfect meal for busy weeknights!
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 356 kcal


  • 6 ounces Thai rice noodles
  • 1 teaspoon peanut oil
  • 1 tablespoon ginger minced
  • 2 cloves garlic minced
  • ½ red onion diced (about half a cup)
  • 1 red bell pepper chopped
  • 2 carrots julienned
  • 2 cups vegetable stock
  • 2 teaspoons garlic chili sauce (sambal oelek)
  • 1 tablespoon lime juice
  • 2 teaspoons ground turmeric
  • ½ teaspoon black pepper
  • 1 recipe Baked Tofu or 2 (8-ounce) packages premade baked tofu
  • 3-4 heads baby bok choy chopped (about 4 cups)
  • ¼ cup cilantro chopped
  • ¼ cup chopped peanuts
  • Thai chili peppers thinly sliced, for garnish, optional


  • Cook the noodles according to the package and set aside until ready to use.
  • Add the oil to a large pan over medium-high heat. Add the ginger, garlic, and onion to the pan. Cook until they become fragrant and begin to brown, about 5 minutes.
  • Add the bell pepper and carrots to the pan and cook for about five more minutes, or until tender.
  • Whisk together the together the stock, garlic chili sauce, lime juice, turmeric, and black pepper in a small bowl. Add the mixture to the pan. Bring to a boil, and then lower the heat to a simmer.
  • Add the Baked Tofu, baby bok choy, and cooked noodles to the pan. Cook for about 5 more minutes, until the bok choy wilts and everything is heated throughout.
  • Divide the mixture among four bowls. Garnish each with chopped cilantro, peanuts, and chili peppers, if using. Serve hot.


Calories: 356kcal