Crispy Tamarind-Spiced Tofu with Cilantro Noodles
A vibrant Southeast Asian-inspired dish combining crispy tofu, chewy rice noodles, and a tangy tamarind sauce infused with fresh herbs and chili. This southeast asian-inspired vegetarian (gluten-free, high-protein) ready in about 25 minutes pairs block (14 oz), pressed and cubed tofu, tamarind paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 1 block (14 oz), pressed and cubed tofu
- 2 tbsp tamarind paste
- 1 tbsp soy sauce
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 1 tsp chili flakes
- 1/2 cup, chopped cilantro
- 1, juiced lime
- 2, sliced green onions
- 1/4 cup, chopped peanuts
Instructions
- Step 1: In a bowl, whisk together tamarind paste, soy sauce, 1 tbsp water, and chili flakes. Set aside.
- Step 2: Heat a wok or large skillet over high heat. Add vegetable oil and fry tofu cubes in batches for 2-3 minutes per side until golden and crispy. Remove and set aside.
- Step 3: Cook rice noodles according to package instructions, then drain and rinse under cold water. Toss with 1 tbsp tamarind sauce mixture and 1 tbsp lime juice.
- Step 4: In the same wok, stir in remaining tamarind sauce, cilantro, green onions, and peanuts. Simmer for 2-3 minutes until fragrant. Add tofu and noodles, tossing to combine. Serve immediately with extra lime wedges.
Frequently asked questions
How long does Crispy Tamarind-Spiced Tofu with Cilantro Noodles take to make?
Total time is about 25 minutes (25 min prep + 0 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 Crispy Tamarind-Spiced Tofu with Cilantro Noodles?
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 tamarind paste from drying out.
Can I substitute ingredients in Crispy Tamarind-Spiced Tofu with Cilantro Noodles?
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 Crispy Tamarind-Spiced Tofu with Cilantro Noodles for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Crispy Tamarind-Spiced Tofu with Cilantro Noodles gluten-free?
Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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