Vegan Drunken Noodles with Tofu

Total time40 min

Prep time20 min

Cook time20 min

Golden, crisp-edged tofu cubes anchor this wok-tossed noodle dish, seared until deeply browned before joining a tangle of chewy wide rice noodles. The sauce leans on coconut aminos, a touch of maple syrup, rice vinegar, and turmeric for that signature savory-sweet color and depth, while fresh garlic, ginger, and Thai chili build serious aromatic heat right in the wok. Crisp-tender bok choy and sliced red bell pepper add color and bite, and a big handful of Thai basil tossed in at the very end brings that unmistakable fragrant lift the dish is named for. Everything gets tossed together over high heat so the noodles pick up a little char and soak up every bit of sauce. Finished with scallions and a squeeze of lime, it's a fast, high-flavor stir-fry that fits neatly into a plant-based dinner rotation. Keep extra sliced chili on hand if you like things spicy.

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Ingredients

4 servings

For the tofu

14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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2 tbsp avocado oil, divided
¼ tsp salt

For the noodles

8 oz wide dried rice noodles

For the sauce

3 tbsp coconut aminos
1 tbsp fish sauce
1 tbsp maple syrup
1 tsp rice vinegar
½ tsp ground turmeric

For the stir-fry

1 tbsp avocado oil
4 garlic cloves, minced
1 tbsp fresh ginger, minced
1–2 thai chili peppers, thinly sliced
1 red bell pepper, thinly sliced
2 cups baby bok choy, halved lengthwise
3 scallions, cut into 1-inch pieces (green parts only)
1 cup fresh thai basil leaves, loosely packed

For serving

lime wedges, for serving (optional)
sliced fresh chili, for serving (optional)

Instructions

1
Soak the rice noodles in a large bowl of room-temperature water for 20 minutes, until pliable and just barely flexible but not fully soft — they will finish cooking in the wok. Drain and set aside.
2
In a small bowl, whisk together the coconut aminos, fish sauce, maple syrup, rice vinegar, and ground turmeric until combined. Set the sauce aside.

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