Coconut Lemongrass Noodle Bowl with Crispy Tofu

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, plant-powered bowl featuring tender rice noodles, aromatic lemongrass, and crispy tofu in a creamy coconut broth, ready in 25 minutes. This asian-inspired quick meals (vegan, gluten-free) ready in about 25 minutes pairs rice noodles, firm tofu, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 485 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (10 ratings) Prep: 15 min Cook: 10 min Serves 2 Asian cuisine 485 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 14 oz firm tofu into 1/2-inch cubes, pat dry with paper towels, then toss with 1 tbsp vegetable oil and 1/2 tsp salt. Heat 1 tbsp oil in a large nonstick skillet over medium-high heat until shimmering, add tofu in a single layer, and cook for 4 minutes per side until golden and crispy.
  2. Step 2: Bring 4 cups water to a boil in a medium pot, add 8 oz rice noodles, and cook for 4 minutes until tender. Drain, rinse under cold water, and set aside.
  3. Step 3: Simmer 1 cup coconut milk, 2 tbsp fish sauce, 3 tbsp lime juice, 2 minced garlic cloves, 1 tbsp grated ginger, and 2 chopped lemongrass stalks (tender part only) in a saucepan over medium heat for 3 minutes until fragrant and slightly thickened.
  4. Step 4: Add drained noodles to the saucepan with 1/4 cup reserved noodle water, toss to coat, then fold in 4 oz bok choy and 2 oz bean sprouts. Cook for 2 minutes until vegetables are wilted.
  5. Step 5: Divide noodles into bowls, top with crispy tofu, and garnish with 2 tbsp chopped cilantro.

Frequently asked questions

How long does Coconut Lemongrass Noodle Bowl with Crispy Tofu take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut Lemongrass Noodle Bowl with Crispy Tofu?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.

Can I substitute ingredients in Coconut Lemongrass Noodle Bowl with Crispy Tofu?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut Lemongrass Noodle Bowl with Crispy Tofu for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut Lemongrass Noodle Bowl with Crispy Tofu vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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