SS Superior Sauce USA
Sweet chili tofu rice noodle bowl with snap peas, red bell pepper, scallions, and sesame seeds.

Recipe

Sweet Chili Tofu Rice Noodle Bowl

Asian FusionThaiNoodlesStir FryTofuThailandDairy FreeVegetarian

Crispy tofu, tender rice noodles, snap peas, and red bell pepper are tossed in a glossy sweet chili-soy sauce with rice-vinegar brightness. Press the tofu well, cook it until golden, and finish the noodles in the pan so every strand catches the sweet heat.

YieldServes 4
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes

Ingredients

What you need

  • For the tofu
  • 14 oz extra-firm tofu, drained and pressed 15 minutes
  • 1 tablespoon neutral oil
  • 1 tablespoon cornstarch, optional, for crispier edges
  • 1/4 teaspoon kosher salt
  • For the noodles and vegetables
  • 8 oz rice noodles
  • 1 cup snap peas, trimmed
  • 1 red bell pepper, thinly sliced
  • 2 scallions, thinly sliced
  • 1 tablespoon sesame seeds, for serving
  • For the sweet chili sauce
  • 1/3 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove, grated
  • 1 to 2 teaspoons lime juice, to taste

Directions

How to make it

  1. Press tofu for 15 minutes, cut into bite-size cubes, and pat dry. Toss with cornstarch and salt if using.
  2. Cook rice noodles according to package directions until just tender. Rinse briefly with cool water, drain well, and set aside.
  3. Whisk sweet chili sauce, soy sauce, rice vinegar, sesame oil, ginger, garlic, and lime juice in a small bowl.
  4. Heat oil in a large nonstick skillet or wok over medium-high heat. Add tofu in a single layer and cook 6 to 8 minutes, turning occasionally, until golden and crisp on most sides.
  5. Add snap peas and bell pepper. Stir-fry 2 to 3 minutes, until the vegetables are bright and crisp-tender.
  6. Add drained noodles and sauce. Toss 1 to 2 minutes, until the noodles are glossy and hot, adding a splash of water if the pan looks dry.
  7. Serve topped with scallions, sesame seeds, and extra sweet chili sauce on the side.

Tips

Make it yours

  • Use extra-firm tofu and press it well so it browns instead of steaming.
  • Keep the vegetables crisp-tender; they should still have snap when the noodles go in.
  • For meal prep, store tofu and vegetables separately from noodles, then toss with sauce while reheating.
  • Swap snap peas for broccoli, mushrooms, baby bok choy, or shredded carrots.
  • Make it gluten-free with tamari or certified gluten-free soy sauce.
  • For more heat, add chili crisp, sriracha, or crushed red pepper.

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