Healthy Meal Prep
Asian Vegan Tofu Noodles Recipe

Asian Vegan Tofu Noodles


A vegan rice noodle main dish base with marinated tofu and vegetables. I like to also serve it with vegan chili-mayo, but it tastes great without as well.


  • ¼ (16 ounce) package dried rice noodles
  • ½ (12 ounce) package firm tofu, cubed
  • ¼ cup soy sauce
  • 3 tablespoons coconut oil, divided
  • 1 teaspoon teriyaki sauce
  • 2 cloves garlic, minced, divided
  • ¼ teaspoon cayenne pepper, or to taste
  • salt and ground black pepper to taste
  • 1 red bell pepper, cubed
  • ½ cup fresh green beans, cut into 1/2-inch pieces
  • 1 teaspoon grated fresh ginger
  • sesame seeds, or to taste
  • ½ teaspoon vegetable seasoning, or to taste
  • 4 tablespoons vegan mayonnaise (such as Vegenaise®)
  • 1 tablespoon fresh lemon juice, or to taste
  • 1 tablespoon Asian red chile sauce, such as Sriracha®, or to taste
  • 1 teaspoon cider vinegar
  • 1 splash soy sauce
  • salt and freshly ground black pepper to taste


  1. Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
  2. Combine tofu, soy sauce, 1 tablespoon coconut oil, teriyaki sauce, 1/2 of the garlic, cayenne pepper, salt, and pepper in a bowl and set aside while preparing the rest of the ingredients.
  3. Heat remaining 2 tablespoons coconut oil in a large skillet over low heat and cook the remaining garlic until fragrant, about 2 minutes. Add bell pepper and green beans and cook until softened, about 5 minutes. Remove tofu from marinade and add to vegetables. Sprinkle with sesame seeds and mix well. Season with vegetable seasoning, salt, and pepper. Stir-fry for 2 minutes. Cover and cook for 3 minutes. Add drained noodles and stir to combine.
  4. Combine vegan mayonnaise, lemon juice, red chile sauce, vinegar, soy sauce, salt and pepper in a bowl. Serve with the tofu noodles.

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Nutritional Information

Asian Vegan Tofu Noodles

Servings Per Recipe: 2
Calories: 664.2
% Daily Value *
protein: 26 %
carbohydrates: 21 %
exchange other carbs:
dietary fiber: 18 %
fat: 63 %
saturated fat: 104 %
vitamin a iu: 49 %
niacin equivalents: 40 %
vitamin b6: 24 %
vitamin c: 143 %
folate: 16 %
calcium: 38 %
iron: 40 %
magnesium: 28 %
potassium: 12 %
sodium: 105 %
thiamin: 21 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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