Thai-Inspired Tofu and Vegetable Bowl

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A vibrant, protein-packed bowl with crispy tofu, roasted veggies, and a spicy coconut dressing. This Thai-inspired vegetarian recipe (vegan), ready in about 50 minutes, pairs firm tofu, coconut milk, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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) firm tofu
• 1 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp sriracha
• 1 (sliced) bell peppers
• 1 cup broccoli florets
• 1 (julienned) carrots
• 1 package (8 oz) rice noodles
• 1/4 cup (chopped) cilantro
• to taste sriracha

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Instructions

1. Step 1: Cook rice noodles according to package instructions, then drain and toss with 1 tbsp lime juice.
2. Step 2: Press tofu into a tofu press or between paper towels to remove excess moisture, then cut into 1/2-inch cubes. Pan-fry in a non-stick skillet over medium heat until golden and crispy, 5-7 minutes. Set aside.
3. Step 3: In a bowl, whisk together coconut milk, soy sauce, lime juice, and sriracha to create a dressing.
4. Step 4: Toss broccoli, bell peppers, and carrots with the dressing. Roast on a baking sheet at 400°F (200°C) for 15-20 minutes, until tender.
5. Step 5: Assemble bowls with noodles, roasted veggies, tofu, and cilantro. Add extra sriracha if desired.