Thai-Inspired Tofu and Vegetable Bowl
A vibrant, protein-packed bowl with crispy tofu, roasted veggies, and a spicy coconut dressing. This thai-inspired vegetarian (vegan) ready in about 50 minutes pairs block (14 oz) 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
Instructions
- Step 1: Cook rice noodles according to package instructions, then drain and toss with 1 tbsp lime juice.
- 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.
- Step 3: In a bowl, whisk together coconut milk, soy sauce, lime juice, and sriracha to create a dressing.
- 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.
- Step 5: Assemble bowls with noodles, roasted veggies, tofu, and cilantro. Add extra sriracha if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai-Inspired Tofu and Vegetable Bowl take to make?
Total time is about 50 minutes (25 min prep + 25 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 Thai-Inspired Tofu and Vegetable Bowl?
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 block (14 oz) firm tofu from drying out.
Can I substitute ingredients in Thai-Inspired Tofu and Vegetable Bowl?
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 Thai-Inspired Tofu and Vegetable Bowl 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 Thai-Inspired Tofu and Vegetable Bowl vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
