Spicy Thai Vegan Drunken Noodles with Seared Tofu

When I am in the mood for Thai food, I make my favorite, Vegan Drunken Noodles Recipe. In fact, I love all Thai food, but most Thai restaurants cook with a ton of oil. Despite having my favorite “go-to” Thai restaurants near my house, the best Thai is the Thai food I make at home, at least nutritionally.

HOW TO MAKE SURE YOUR THAI FOOD IS VEGAN AT A THAI RESTAURANT

Although most Thai dishes are made with fish sauce, if you are eating Thai food at a Thai restaurant, you just need to request no fish sauce or request a vegan dish. If you say “no oil,” most restaurants will accommodate your wishes. Another quick tip is to simply ask if the Thai restaurant has a vegan menu. Sometimes, there is a secret, hidden menu. One of my favorite Thai restaurants, for instance, has just such a menu, which I ask for every time I go to eat there.  

WHY COOK THAI FOOD AT HOME

Not only is cooking at home a guarantee of the ingredients in your dish, its cheaper.  Instead of going out, save some money, and stay in with this Vegan Drunken Noodles Recipe. Even more important than cost, making Thai at home is easy and much healthier.  

The rice noodles, for instance, highlight this dish, and the tofu is used as a condiment. Similarly, the fresh Thai basil and lime juice cool down the Thai chili peppers, while the sweet soy and brown sugar add a sweet element. To be honest, its the perfect marriage between sweet and spicy with a hint of savory. 

HOW SPICY IS SPICY? KNOW YOUR TASTE BUDS AND ADD SLOWLY

This Vegetarian Drunken Noodles Recipe, however, is actually “drunk” with a variety of flavors and spices. As a result, these fat-free rice noodles are hearty and filling. But, if you are spice sensitive, add the spicy slowly.

Tasting while you cook, is a great way to gauge your taste buds. Remember, you can always add more spice; you can’t take it away. 

TOFU PREPARATION MAKES OR BREAKS DRUNKEN NOODLES

In order to choose the best tofu for this dish, always choose extra firm tofu. In fact, the only time I choose soft tofu is when making a dressing or pie.

So, when in doubt, get extra firm tofu. Sprouted tofu, for instance, is even better than extra firm tofu, as it is already pressed and much more firm. Sometimes, though, sprouted tofu is difficult to find.

For that reason, extra firm tofu must be pressed using a tofu press.

HOW TO PRESS TOFU FOR SEARING, BAKING, GRILLING OR AIR-FRYING

First, carefully remove the tofu from the package, discarding the fluid from the package.  

Then, place the tofu in the middle of the press and turn both knobs equally about four turns. I usually place the tofu press in the sink on its side, but for this visual post, I placed it on a plate to drain.

• Turn the knobs every two minutes, equally until you have the end result.
• Most people stop here….NOT YET. Keep turning until the knobs are screwed as far as they can to almost touch the end like this:
• Although I have never tried this, I decided on this press, I would measure the amount of water I got from the bottom of the plate at the end.
• The amount was 3/4 cup fluid
• Now, remove the press from the plate, and I give it another press with some paper towel for excess fluid removal.

The finished product, for instance, should be completely pressed and look similar to this picture. 

Indeed, correctly pressing the tofu makes or breaks your tofu experience. Moreover, pressed tofu marinates, cooks, and tastes better. 

THE MAGIC MARINADE FOR VEGAN DRUNKEN NOODLES

The goal, of course, is to make marinade or sauce that absorbs into the tofu and noodles. The tofu, marinade differs slightly from the sauce for the entire dish, so the flavors marry together in the end. As a result, marinading the tofu separately first is important. 

• Mix all ingredients together and pour half the marinade into a large deep container, so you can make a single row of tofu on the bottom.
• Place a single layer of tofu on the marinade, and then pour the remaining marinade on top of the tofu.
• Seal and place in a refrigerator overnight.

Combining the sauce, and the noodles, before cooking, gives it the added absorption of the sauce. The sauce soaks into the noodles like a sponge and then cooks into the noodles. Similarly, the tofu already has its own flavors, so together, it is a marriage of flavors in your mouth. 

HOW TO COOK THE TOFU FOR VEGAN DRUNKEN NOODLES

Although this recipe calls for searing the tofu in a pan, some people prefer the different texture to their cooking tofu. For that reason, there are different options if you prefer a different method for this Vegan Drunken Noodles Recipe.

GRILLING INSTRUCTIONS

Grilled tofu, for example, has a harder exterior and charred grill lines. Grilling tofu, despite having a few more steps, is my favorite way to cook tofu. 

With this method, though, the tofu is cut into larger slabs to make grilling easier and cut into cubes after cooking. 

• Preheat the grill to low
• Place a grill mat on the grill (you can also use a grill pan, or if you are careful, you can place the tofu directly on the grill.
• Cook for about 8 minutes on each side
• Remove from the grill and place back in the marinade until ready to use.  
• Then, cut it into strips or cubes

BAKING TOFU FOR VEGAN DRUNKEN NOODLES IS JUST AS EASY

In order to bake tofu, you can use either a silicone baking mat or I like to use my Copper Crisper Pan. Not only does the tofu get crispy on top, but it also cooks underneath as well.

• Simply follow the same pressing and marinating process. 
• Then, preheat oven to 400 degrees
• Place cut or uncut tofu on a silicone baking mat  or parchment paper
• Cook for 15 minutes
• Remove from oven and flip tofu over; cook for an additional 15 minutes. 

RICE NOODLES; THE PERFECT NOODLE

In my opinion,  Taste of Thai Wide Rice Noodles is the best for a multitude of recipes. More importantly, rice noodles are gluten-free, fat-free, oil-free, high in protein, fiber, zinc, and iron. As a result,  I call them the perfect noodle for this Vegetarian Drunken Noodles Recipe.

Actually, if you enjoy this recipe, you may also like Skinny Thai Curry Noodle Bowl, Thai Red Curry Vegetables, Thai Red Curry Vegetables or Vegan Zoodle Pad Thai.

Yield: Serves 4

Vegan Spicy Thai Drunken Noodles with Seared Tofu

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Savory, sweet, and spicy; Drunken Noodles are a favorite Thai treat, easily made at home.

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Ingredients

• 1 Package Wide Rice Noodle
• 1 package, pressed with a Tofu Press and cut into small cubes Extra-firm tofu

Tofu Marinade

• 1/4 cup Tamari, Liquid Aminos, or Soy Sauce
• 2 Tablespoons Sriracha
• 1  Lime juiced
• 1 Lime zested

Drunken Noodle Sauce

• 4 Tablespoons Rice Vinegar
• 1/4 cup Organic Vegetable Broth
• 1/4 cup Tamari, Liquid Aminos, or Soy Sauce
• 4 Tablespoons Brown Sugar
• 1 (more if you like it extra hot) Thai Red Chili, diced 
• 2 Tablespoons Sriracha

Vegetables

• 1 large, diced Yellow Onion
• 6 cloves, minced Garlic
• 1 Lime, juiced
• 1 cup, fresh, chopped Basil

Instructions

PREPARE TOFU IN ADVANCE: The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet

• Press tofu ( using a tofu press) thoroughly BEFORE cutting into cubes
• Cut tofu into small cubes.
• Marinate by covering with the specified tofu marinate indicated above.
• Cover and refrigerate for at least an hour
  

PREPARE NOODLES

• I used Taste of Thai Wide Rice Noodles.
• Rice noodles are much more delicate and fragile than a typical spaghetti noodle.
• Place all your rice noodles in a wide mixing bowl.
• Bring 4 cups of water to boil.
• Pour the boiling water over the rice noodles until they are completely submerged.
• Every few minutes, stir to loosen the noodles a bit, so they don't stick together.
• When they are completely limp, give them a taste to see if they’re cooked through.
• The flat rice noodles might take upwards of ten minutes depending on thickness.
• Pay attention and test the noodles frequently because they’ll become mushy if they overcook.
• The noodles are being stir-fried for the drunken noodles , so you definitely want to under-cook them a bit.
• They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
• Once the noodles are tender, drain them and run them under COLD water to stop the cooking.

PREPARE THE DRUNKEN NOODLE SAUCE

• Whisk Drunken Noodle sauce ingredients together.
• When noodles are drained and rinsed in COLD water, pour sauce over noodles prior to cooking.
• Stir sauce into the noodles and let sit while you cook the tofu.
  

COOKING IN THE WOK

• Heat wok to medium high.
• Add onion and garlic, and cook until translucent.
• Add red thai chili pepper.
• Add tofu and sauce, and sear tofu.
• Let it cook before tossing it around in the wok.
• Add rice noodles and sauce to tofu.

SERVING

• Add 3/4 cup basil, reserving 1/4 cup for garnish.
• Add noodles mixture to a bowl.
• Sprinkle with extra basil.
• Serve with a wedge of lime.
• Serve with a side of red pepper flakes for those who want to add a little more heat.
• I also serve Sriracha on the side, because I like it hot. 
  

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  GoWISE USA GW22731 1700-Watt 5.8-QT 8-in-1 Digital Air Fryer with Recipe Book, Black

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 316Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 25mgSodium 3110mgCarbohydrates 41gFiber 3gSugar 16gProtein 18g

Nutrition facts may not be 100% accurate.

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